While in Lourdes, I had to get crepes. So, my sister and a young cousing of mine set out to find some non-dessert crepes. Most crepes are usually filled with sweets and creams. However, I wanted crepes for lunch. I found it!

This recipe comes from a popular website – http://allrecipes.com.

1 cup of flour

2 eggs

½ cup of milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Instructions:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

While the crepe batter is rather common, I am not particularly fond of the sweet filling. Instead, I’d put in a slice or two of cooked ham, some cheese and an egg. If you wish, throw in some baby spinach leaves too! Allow this to cook together until the whites of the egg are fully cooked. Flip the crepe over the filling like you would an omelet, and serve. Add a side salad for a very French experience! Drink with a glass of spiced apple cider for even bigger smiles!

My sister Maria (left) and Cousin Bernadette Mary (named after the saint celebrated in Lourdes, France)

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