This recipe always works for me. I make a whole batch and freeze them, separated by wax paper.

1 1/2 cups unbleached white flour
Pinch salt
3 eggs
1 3/4 cups water, or half milk and half water (I always use the milk)
2 tablespoons oil (can also use butter) Not in batter, only to cook with...

Mix dry first, then wet until consistency of thin cream. Let batter stand an hour before using.

I always have to throw out the first one. I use a ladle to pour the batter in the skillet (cast iron). As soon as I pour the batter I pick the skillet up and kind of twirl it around so the batter runs out into a circle. Only takes a minute or so on each side.

Two favorite fillings...

1. Blueberries with a little sugar

2. Lemon juice and sugar - Just sprinkle sugar directly on to the crepe, pour on the lemon juice, roll and eat. This is my all time favorite, even the lemon juice in the plastic bottle is good this way.

It sounds kind of strange, I know, but it is delicious. This is how we had crepes when I lived in Norway. Both ways... but our blueberries we picked fresh/wild up on the mountains.

Sorry about the eggs. I've never used a crepe batter without them...

Thanks! I will try that. The eggs are fine. He eats dairy and eggs, just not meat or meat products. :)

Oh! Cheese blintzes!
Make you crepes and then fill with a mixture of cottage cheese and cream cheese and egg ( 1/2 cup cottage cheese, 4 oz cream cheese an egg 2 T. sugar and 1/2 tsp vanilla), sweetened a bit and flavored with vanilla.
When ready to serve fry in a little butter on both sides, sprinkle with a bit of cinnamon sugar and serve!
Linda C

You might check your library (or used bookstore) for a copy of Mable Hoffman's "Crepe Cookery." She presents more than a dozen batters (including dessert batters) and, as I recall, 70 or 80 filling recipes. Unfortunately, the book is long out of print.

Trsinc's batter is as good as any as a general purpose crepe. Here's one for desserts:

Chocolate Dessert Crepe Batter

3 eggs
1 cup flour
2 tbls sugar
2 tbls cocoa
1 1/4 cups buttermilk
2 tbls melted butter

Beat eggs in bowl. Add flour, sugar, and cocoa alternatively with buttermilk, beating after each addition. Beat in melted butter.

Refrigerate batter 1 hour before using.

She also presents a unique method of useing the crepes to make filled cups. You line a greased muffin tin with a cooked crepe, making the pleats as even as possible. Then fill these cups and bake.

Here's one I liked. Your son can merely leave out the ham for a vegetarian version:

Golden Cauliflower Crepe Cups

12 cooked creps
2 cups cooked cauliflower, chopped*
1/2 cup ham
1/2 cup grated cheddar
1 1/2 cups light cream
3 egg y9olks, slightly beaten
2 tbls flour
1/2 tsp salt
Line greased muffin pans with cooked crepes. Arrange cauliflower, ham, and cheese in each cup. Combine cream, egg yolks, flour and salt; beat until smooth. Pour over cauliflower mixture.

Bake at 350 degrees for 20-25 minutes or until firm. Makes 12 cups.

*Instead of chopping the cauliflower I just broke it up into individual flowerettes and steamed until tender. I also addded a little hot sauce to perk things up.

For blintzes (Jewish version of crepes) my mom used this recipe:

1 egg
1/4 cup milk
3/4 cup sour cream
pinch salt
1 cup sifted flour
Butter for frying

Beat together the egg, milk, sour cream and salt. Stir in the flour, mixing until smooth. Refrigerate for an hour.

Pour about 2 tbls of the batter in a hot, buttered 6 or 7 inch skillet, tilting the pan to spread batter evenly. Fry until lightly browned, turn, and fry other side just until dry.

Blintzes are filled with a tablespoon or two of the filling and then rolled, with the sides tucked in. They are then either fried in a skillet with a little butter, or baked at 400 to 450 degrees for anywhere from ten to 30 minutes.

When filling, you put the filling on the browned side, so that it is inside once you've rolled and folded the crepe into a package.

I always preferred the fried ones, myself.

Some of the fillings she used:

Cheese:
2 cups drained cottage cheese
1 egg yolk
3/4 tsp salt
1 tbls melted butter
1 tsp lemon juice or 2 tbls sugar

Beat the cheese, egg yolk, salt and butter together. Add the sugar or lemon juice.

Apple:
1 egg white
1 1/2 cups finely chopped apples
4 tbls sugar
1/2 tsp cinnamon
3 tbls brown sugar
3 tbls melted butter

Beat egg white until it begins to stiffen. Fold in the apples, sugar and cinnamon. Fill the pancakes and arragne in a buttered baking pan. Skprinkle with the brown sugar and butter.

Bake at 400 degrees for 20 mintues

Vegetable:
1/2 cup shredded cabbage
1/2 cup grated carrots
1/2 cup finely sliced green pepper
3/4 cup diced onions
3 tbls butter or oil
1 tsp salt
Dash cayenne

Saute the cabbage, carrots, green pepper and onions in the butter for ten minutes, or until all veggies are tender. Stir in the salt and cayenne.