
4 large eggs, lightly beaten
1½ cups milk
1 cup all-purpose flour
2 tablespoons salted butter, melted
1 teaspoon granulated sugar
¼ teaspoon salt
Desired filling or topping
2 tablespoon olive oil
4 ounces boneless, skinless chicken breast strips
¾ cup baby bella mushroom caps
⅓ cup thinly sliced red bell pepper
⅓ cup sliced onion
1 teaspoon crumbled goat cheese
spring greens salad mix
bottled white balsamic-cider vinaigrette
¼ cup packed brown sugar
¼ cup water
2 tablespoons pure maple syrup
1 tablespoon salted butter
1 teaspoon ground cinnamon
3 Gala apples, peeled, cored and sliced
sweetened whipped cream, if desired
To store leftover crêpes, layer between sheets of waxed paper and place in an airtight storage container. Cover and freeze for up to 1 month. Thaw at room temperature for 1 hour before using. Reheat crêpes in the microwave on HIGH for 20 seconds or until heated through.