Lazy to cook? These crepes will save your meal!

Crepes are never on top o our minds for a meal, but they are just so easy to make! Serve with some salad and try a lean shredded beef filling, and you have a complete healthy meal ready in minutes.
I have just learned these crepes recipe from Mario Batali. The basic recipe is his, and you can fill the crepes with 3 cheeses like his original (On MOLTO ITALIANO, 327 simple italian recipes to cook at home, 2005, p.46). I wanted to turn it into a healthy dish, so here's my spinach alfredo recipe to go with them. 


Basic crepes recipe:
(yields about 9 thin, large diameter crepes)
- 3/4 cup ALL-PURPOSE FLOUR
- 2 LARGE EGGS
- 1/4 teaspoon SALT
- 1 cup MILK
- Optionals: nutmeg and white pepper
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To make the batter, place the flour in a large bowl. Crack the eggs over it and whisk them in. Add the salt and incorporate the milk, a little at a time. Allow the batter to stand for about 20 minutes while you preare the filling.
Creamy Spinach Alfredo Recipe
4 tbsp. ALL-PURPOSE FLOUR
3 tbsp. BUTTER
1+1/2 cups MILK
6 slices SWISS CHEESE (or whichever you have in your fridge)
1 tbsp. GRATED or SHAVED PARMESAN
1/2 pack. trimmed BABY SPINACH 
nutmeg, salt and pepper to taste
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Melt the butter in medium heat and add the flour to make a starchy paste. Incorporate the milk, a little at a time stirring very well to avoid clumps. After you have a creamy mixture, add in the chopped spinach, cheeses and seasoning. Keep stirring, cooking for 5 more minutes to allow spinach to wilt.
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To prepare the dish:
Heat a 6-inch nonstick skillet over medium high heat. Brush with olive oil, reduce the heat to medium and pour about 2 tablespoons of batter into the pan, swirling to coat the bottom evenly. Cook until pale golden on the bottom, about 40 seconds. Flip over and cook on other side for about 20 seconds then transfer to a plate.
Reserve some cream for the topping.
Fill each crepe with about 3 tbsp. of cream and fold it in half twice. You can also make a little bag and close it using green onions or scallions.
Arrange the crepes in a baking dish, smear the reserved filling over the top and take it to a preheated oven (450F) for about 15 minutes. Or you can take it to the microwave.
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Sweet crepes for dessert? Why not!?

For the sweet crepes the principle is the same and the ingredients you'll need are:
(for about 8 to 9 crepes)
- 3/4 cup. ALL-PURPOSE FLOUR
- 2 LARGE EGGS
- 1 cup MILK
- 2 tbsp. BROWN OR WHITE SUGAR
1 teaspoon VANILLA EXTRACT


For the filling, you can use your imagination: Nutella, peanut butter, jam, jelly, fruits, almonds, pecans... Serve topped with ice cream and syrup.
Suggestions:
1) For all crepes, cook 4 sliced bananas with some sugar and cinnamon for 2 minutes in the microwave (high power). Split equal portions filling all the crepes. Fold them. Sift some confectioner's sugar and cinnamon on top of the crepes. Serve with pecan butter or vanilla ice cream.
2) Fill each crepe with 2 tablespoons of Nutella and crushed hazelnuts. Top with whipped cream or ice cream.
Nobody will resist.
Good for kids from the age of 4 to 94.
ENJOY!
♥