Savory Crepes

I like to have breakfast for dinner, especially because at the actual breakfast hour I am usually not hungry for breakfast-y foods. My body has it all wrong, I wake up craving spaghetti and meatballs or steak and potatoes, and at night I could easily have an omelet or waffles. Crepes, however, are delicious at all hours because they can be filled with anything be it savory or sweet. Yay!
I will provide the basic crepe recipe, then suggestions for what to fill them with.

Ingredients:

• 1 1/3 cup milk
• 1 cup flour
• 3 eggs
• 3 tablespoons melted butter (this is key, soft butter will make your crepes weird and crunchy, which is the opposite of what you're going for)
• 1 tablespoon sugar (yes, even for savory crepes)
• 1/4 teaspoon salt

Directions:

1. Whisk all ingredients together, just until combined. Don't try to whisk away your troubles, if you feel like going crazy hit the gym first. These are delicate crepes, not a workout. 
2. Using a measuring cup (1/4 cup is the best, I've found), pour 1/4 cup of the batter onto a hot skillet. You want to use a large, flat skillet. Tip the pan (kind of like slow-motion swirling) to spread out the batter into a thin coating, then let it cook for about 2 minutes. Use a large flat spatula to flip the crepe and cook for about 30 seconds on the other side, then set aside on a plate (cover with a paper towel to keep warm). Repeat with the remaining batter until you've used it up.
3. Fill your crepes by spooning the filling in the middle then roll them up and serve (think burritos!).

 Filling Suggestions:
Savory

• Diced and sauteed ham, mushrooms, onions, and swiss cheese
• Ricotta and dill topped with sliced cooked chicken 
• Mushrooms, aparagus, ricotta, and tomatoes
• Cream cheese, jalapenos, bacon
• Scrambled eggs, green peppers, tomatoes, onions

Sweet

• Strawberries and whipped cream
• Nutella and bananas
• Chocolate chips and raspberries
• Cream cheese and honey
• Cream cheese and jam