Here are some different crepes to make for family or company.

Vanilla Dessert Crepes

Servings: 10-12

• 1 egg
• dash salt
• ½ cup flour
• ⅔ cup milk
• 1 teaspoon sugar
• ¾ teaspoon vanilla
• 2 teaspoons melted butter or margarine

1. In a bowl, combine egg and salt. Beat in flour alternately with milk.
2. Add sugar and vanilla; then add melted butter or margarine. Refrigerate 1 hour.
3. Place a 6-inch crepe pan or other frying pan over medium-low heat.
4. Add ¼ teaspoon butter or margarine and coat pan. Pour in 2 tablespoons batter and quickly tilt the pan so batter flows over the entire surface.
5. Cook until surface is dry and the edge is lightly browned, 30 seconds to 1 minute.
6. Loosen with a spatula and turn to brown on the other side, 30 seconds to 1 minute. Turn out onto a plate, stacking crepes.
7. Fill with a favorite filling in a band across each crepe just below the center and roll up. Arrange seam side down on a serving dish and sprinkle with confectioners’ sugar.

Carob Crepes

Servings: 12

• ½ cup flour
• 3 tablespoons carob powder
• 3 tablespoons brown sugar
• 2 large eggs
• ¾ cup milk
• 3 tablespoons unsalted melted butter
• ¾ teaspoon vanilla
• ¼ teaspoon salt

Filling:

• 1½ cups sieved ricotta cheese
• ⅓ cup confectioners’ sugar
• 3 tablespoons minced orange peel
• 1½ teaspoons vanilla
• ½ teaspoon carob powder

1. In a blender or food processor blend flour, carob powder, brown sugar, eggs, milk, melted butter, vanilla and salt for 5 seconds.
2. Scrape down sides of the container and blend 20 seconds more. Transfer to a bowl, cover with plastic wrap and let stand for 1 hour.
3. Place ricotta and confectioners’ sugar together. Add orange peel, vanilla, ½ teaspoon carob powder and combine.
4. Place a 6-inch crepe pan or other frying pan over medium-low heat.
5. Add ¼ teaspoon butter or margarine and coat pan. Pour in 2 tablespoons batter and quickly tilt the pan so the batter flows over the entire surface. Cook until the surface is dry and the edge is lightly browned. Loosen with a spatula and turn to brown on the other side. Transfer to a plate.
6. Spread about 2 tablespoons ricotta mixture in a band across each crepe just below the center and roll up. Arrange seam side down on a serving dish and sprinkle with confectioners’ sugar.

Gluten-Free Crepes With Fruit and Mascarpone

Servings: 4-6

(This is from Food & Wine, and perfect if your guests are gluten-free.)

• 1 cup gluten-free all-purpose flour
• ¼ teaspoon salt
• ¾ cup almond milk
• ½ cup water
• 2 extra-large eggs
• 2 tablespoons melted butter or coconut oil
• 4 cups strawberries or other berries
• ¼ cup sugar
• 1 tablespoon fresh lemon juice
• ¾ cup mascarpone

1. Preheat the oven to 350 F.
2. In a blender, combine flour, salt, milk, water, eggs and 1 tablespoon melted butter or oil. Pulse for 10 seconds. Place in a bowl in the refrigerator for 20 minutes.
3. Place a 6-inch crepe pan or other frying pan over medium-low heat. Add ¼ t. butter or margarine and coat pan. Pour in 2 tablespoons batter and quickly tilt the pan so the batter flows over the entire surface. Cook until the surface is dry and the edge is lightly browned, about 30 seconds to 1 minute. Loosen with a spatula and turn to brown on the other side, about 30 seconds to 1 minute. Transfer to a plate.
4. Fold the crepes into quarters and arrange on a cookie sheet. Bake for about 4 minutes.
5. Place crepes on plates or a serving platter. Spoon mascarpone on top, pour on strawberries and serve right away.

Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers, from 2014 to 2020.