Sweet or Savory Crepes

Here are the 2 crepe recipes I use. One is a sweet crepe, and the other is not. Both are really great.

Sweet Stuffed Crepes
3 cups Flour
1 ½ cup Sugar
1 tsp baking powder
1 tsp Salt
4 cups Milk
4 eggs
1 tsp vanilla
4 Tbsp Melted Butter
Optional Filling: cream cheese, whip topping, condensed milk, vanilla, and roasted nuts.

1)Melt butter and set aside to cool off.
2)In a large bowl, beat all the rest of the ingredients together.
3)Mix in the cool butter.
4)Cook on a buttered skillet on medium heat uncovered.
5) The sweet crepes can be filled with a mixture of cream cheese, whip topping, condensed milk, vanilla and nuts.
Above is a Crepe Volcano I made for a part. It is crepes filled with filling, stacked up into this form. Then the top center is sprinkled with roasted peanuts and the whole thing is drizzled with melted chocolate and butter mixture.

Not-Sweet Crepe
1 cup flour
2 tsp sugar
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
1 Tbsp Melted Butter
Optional Filling: Shredded meat or potatoes and onions

1.In a bowl, whisk together flour, granulated sugar, and salt.
2.Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine.
3.Cover, and refrigerate 1 hour (or up to 1 night if making early)
4.Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom.
5.Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more.
6) Fill with cooled filling and serve.
This Crepe is the not-sweet one that I served with a fruit sauce and whip cream. I make the fruit sauce by combining frozen strawberries, blueberries, raspeberries and sugar. I microwave them till they start to fall apart (about 2-3 minutes) and its a perfect sauce served hot or cold.