Crepe Crazy

For the past couple of days, I have been obsessed with crepes. Hadn't really made them before, but I looked up a recipe (listed at the bottom of the post), and I've made crepes 3 times in 24 hours. C-R-A-Z-Y, people. Then I looked up like a million things to put in a crepe, because I wasn't feeling all that creative, and I only have weird stuff in the fridge right now. Without further ado, here are a million crepe recipes.

Savory Crepes
Leek and Apple Crepes
Peanut Tofu Crepes
Wild Rice and Corn Crepes
Zucchini Crepes
Asparagus and Hard-Boiled Egg Crepes with Hollandaise Sauce
Prosciutto, Gorgonzola and Fig Preserve Crepes
Crepe Florentine (Spinach and Ricotta)
Broccoli, Mushroom and Swiss Crepes
Cheap Veggie Medley Crepes
Crepes Marquis Profeta (Bacon, Green Pepper, Mushroom and Cheddar)
Mushroom Crepes
Spinach Crepes

Dessert Crepes (seriously, do you even need a recipe? just fill them with anything!)
Italian Dessert Crepes
Orange Almond Crepes
Blueberry Lemon Crepes
Chocolate Crepes with Orange-Chocolate Sauce
Strawberry and Cream Cheese Crepes
Almond Crepes

Basic Crepe Recipe
1 cup all-purpose flour (see Note)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

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.

Note: I do not recommend whole wheat flour be used, at least not for dessert crepes. It makes the crepes feel grainy and a little on the heavy side. The second time I made the recipe, I used whole wheat pastry flour, and that worked a little better, but still noticeably different results than plain white flour.
To crisp the edges of sweet crepes, add 1/4 cup of powdered sugar. To add more flavor to savory crepes, add some complimentary chopped herbs, either fresh or dried.