Much like tortillas, crepes can serve as versatile wraps for just about any filling you or your kids can dream up—from savory to sweet—and they work for breakfast, lunch, and dinner. Most often, the thin, delicate pancakes are rolled around sweeter fillings, such as chocolate and fruit. Here, I've opted for a simple strawberry version that my three daughters love. Learning how to cook perfectly round crepes may take a little practice (see my tips on the following slides), but the end result will be delicious, no matter the shape.
In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit's juices release, about 30 minutes. If you're using frozen strawberries, heat them with the sugar over medium heat until they're defrosted, about 2 minutes.
Heat the oven to 175° and warm a 10-inch nonstick skillet over medium heat. Brush the skillet with some of the remaining butter, then form a crepe in the pan, as shown at left (more tips on the next slide). Cook the crepe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. Flip the crepe with a rubber spatula and continue cooking until the crepe is lightly browned on the opposite side, about 1 minute more. Transfer the crepe to a baking sheet and place it in the oven to keep warm. Repeat with the remaining batter.
Fill a 1/4-cup measuring cup with batter. Working quickly, pour the batter into the skillet, then lift the pan from the heat and tilt it in a circular motion to evenly coat the bottom surface with the batter. Use your hand and a rubber spatula to flip the crepe.
To assemble the crepes, warm the strawberry filling over low heat, if desired. Add 2 tablespoons of the filling to the center of each crepe and roll it up. Scatter strawberries over it, then dust it with confectioners' sugar, if desired.
For a filling that's tasty any time of day, try this caramelized onion and cheese combo. Heat 4 tablespoons of butter in a large saucepan over medium heat. Add 3 cups of diced onions (about 2 large) to the pan, season with 1/2 teaspoon salt, and cook until the onions are soft, about 5 minutes. Add 2 teaspoons of sugar and a pinch of pepper and continue cooking until the onions have browned, about 10 minutes more. Fill each crepe with 1 tablespoon of the filling, along with 2 tablespoons of grated Gruyère or Fontina.
Originally published in the February 2013 issue of FamilyFun.