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Crepes are both super satÂisÂfyÂing and incredÂiÂbly easy to make at home. All you need is a solid recipe for the batÂter, some tasty fillÂings, and a good non-stick pan.
The best thing about crepes, in my opinÂion, is their abilÂity to do douÂble duty as both a sweet, fruit, or chocoÂlate-based dish, but also as a savory breakÂfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batÂter neuÂtral, so I can use them in mulÂtiÂple ways whenÂever I make them. This batÂter will keep well in the refrigÂerÂaÂtor, and I like to make it once or twice a week so I always have some on hand in case I need to throw together breakÂfast or a mid-day snack.
Use a light-bodÂied, fruit-forÂward extra virÂgin olive oil in the batÂter for this recipe. It will add a touch of olive flaÂvor while remainÂing more neuÂtral should you want to use any leftÂovers for dessert. Save the richer, fuller-bodÂied extra virÂgin olive oil for the fillÂing, which will help accenÂtuÂate the roasted onions and spinach while melÂlowÂing the tart, salty feta cheese.