Preparation time: 5 minutes

Chilling time: 1 hour

Cooking time: 5 minutes

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• Crepes

Crepes can be enjoyed as both a main dish and dessert, and this versatile recipe works both ways. On weekends, fill them with scrambled eggs for breakfast or brunch. For dessert, roll up with chocolate-hazelnut spread or a fruit filling such as cherry pie filling—or fold in quarters and top with raspberry jam and a dusting of powdered sugar. A drizzle of chocolate syrup isn’t bad, either!

MAKES 2 SERVINGS (2 CREPES EACH)

• ⅓ cup Carol’s Gluten-Free Flour Blend
• ⅛ teaspoon (dash) granulated sugar
• 1/16 teaspoon (pinch) salt
• ⅓ cup milk of choice
• 1 large egg, at room temperature
• 1 tablespoon melted unsalted butter or buttery spread
• Additional butter, buttery spread, or canola oil for greasing the pan
• Toppings of choice: chocolate syrup, honey, jelly, jam, powdered sugar
• Fillings of choice: chocolate-hazelnut spread, nut butter, pie filling, jelly, jam, scrambled eggs, or cooked meat, fish, or poultry

1. Put all of the ingredients except the grease for the pan, toppings or filling in a blender and process until the mixture is smooth. Refrigerate 1 hour. Just before cooking the crepes, blend again to reincorporate ingredients.

2. Heat an 8-inch skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface.

3. For each crepe, brush the surface of the skillet with butter. Pour a scant ¼ cup batter into the pan and immediately tilt and swirl the pan to coat the bottom evenly with crepe batter. Cook until the underside of the crepe browns, about 2 to 3 minutes. Flip the crepe with a thin spatula and cook the other side for 20 to 30 seconds, or until the crepe batter sets. You may need to adjust the temperature of the burner to maintain the right heat.

4. Stack the cooked crepes between sheets of foil or parchment paper to prevent drying out. Serve immediately with your preferred toppings and/or fillings.

CREPE SHAPES When I make crepes, I use a very old, well-seasoned 6½-inch crepe pan with sloping sides. The ¼ cup of batter fills the entire bottom of this pan, creating a perfectly round crepe. If you use a larger skillet, the batter may not spread evenly, creating a less-than-round crepe with irregular edges. Don’t worry; this irregularity is not noticeable when the crepe is rolled up.

Per serving: 180 calories; 6g protein; 9g total fat; 1g fiber; 19g carbohydrates; 111mg cholesterol; 116mg sodium