Apple, Brie and Prosciutto Crepes

Yield: ten 8-inch crepes

Make the crepe batter as indicated in the basic batter recipe.

Preheat the oven to 400 F. Lay the crepes on a flat surface. Smear the crepes with apple butter, about 2 tablespoons per pancake. Lay 3 slices of prosciutto in a single layer across the crepes, then some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10 to 12 minutes until crisp like a thin pizza.

Take the crepes out of the oven and lay a few slices of the brie on top, so it melts slightly. Add a handful of watercress, some chopped chives and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.

Yield: ten 8-inch crepes

Combine the milk, water, eggs, flour and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; where letting the batter rest, gives you a better texture and a softer product.

Put an 8-inch crepe pan or non-stick skillet over medium heat and brush with a little melted butter for added insurance. Pour 1/4 cup of the batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe, then flip it over in the air and cook another 30 seconds. The art of flipping a crepe takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heat-proof rubber spatula. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.