We had TM over for a big crêpe buffet this morning. I put out tonnes of different toppings and fillings and then just made a giant stack of cr&ecric;pes and let everyone assemble their own.

I have a few good crêpe recipes already, but I wanted to be able to tick off the one from the Breakfast Bible, so I used that. I've included both the batter recipe and a list of the various toppings and fillings below. I've a few extra things in the list that weren't part of my spread yesterday. Those items are marked with an asterisk.

Crêpe Buffet

Adapted from The Breakfast Bible by Kate McMillan

Ingredients

Crêpes

• 2 c. milk
• 2 c. all-purpose flour
• 4 large eggs
• 1/2 tsp. coarse sea salt
• 1/4 c. unsalted butter, melted

Sweet Toppings/Fillings

• jam
• marmalade
• almond butter (and/or other nut butters)
• Nutella
• Greek yogurt
• whipped cream
• ricotta
• blackberries (and/or other fresh berries)
• nectarine, thinly sliced
• apple, thinly sliced
• pear, thinly sliced
• banana*, sliced
• maple syrup

Savoury Toppings/Fillings

• baby spinach
• green onion, sliced
• tomato, thinly sliced
• pickles
• red onion*, thinly sliced
• smoked salmon*
• capers*
• ham
• bacon
• smoked turkey
• sour cream*
• cream cheese*
• cheddar
• gruyère
• brie
• scrambled egg
• salsa*
• mushroom sauce
• Roman mustard

Directions

1. Combine the milk, flour, salt, and eggs in a blender and purée until mixed.
2. With blender running, drizzle in the melted butter.
3. Transfer to fridge and chill for at least an hour and up to 24 hours.
4. When ready, cook your crêpes by your preferred method. I like to pour ~1/4 of batter into a hot tawa and then quickly lift the pan up and tilt it to get the batter spread as thinly and evenly as possible over the bottom. Cook until just barely browned, flip, and allow to just barely brown on the other side.
5. Serve crêpes with toppings and fillings of your choice.