Thick, fluffy, savory brunch crepes with your favorite filling.

• ⅓ cup all-purpose flour ⅓ cup all-purpose flour
• 1 egg 1 egg
• 1/2 cups whole milk, divided use ½ cups whole milk, divided use
• salt to taste salt to taste
• black pepper to taste black pepper to taste
• 1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
• Cooking spray (or butter) Cooking spray (or butter)
• (Optional) 1 green onion sprig (Optional) 1 green onion sprig
• savory mushrooms, chopped savory mushrooms, chopped
• Smoked salmon or shredded turkey Smoked salmon or shredded turkey
• mini peppers, chopped mini peppers, chopped
• cherry tomatoes, sliced in half cherry tomatoes, sliced in half
• spinach or spring mix spinach or spring mix
• 1/2 avocado, sliced ½ avocado, sliced
• fresh dill, chopped fresh dill, chopped
• red pepper red pepper
• paprika paprika
• Italian seasoning Italian seasoning
• 1 tablespoon salted butter 1 tablespoon salted butter
• shredded cheese (e.g. mozzarella, colby jack) shredded cheese (e.g. mozzarella, colby jack)
• Dill Dill
• Sour cream Sour cream

1. Whisk together the flour, eggs, half the milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes.
2. Meanwhile, chop veggies and meat to prepare filling.
3. In a large pan, add salted butter and stir-fry veggies and meat until softened and lightly charred, about 5 minutes. Add salt, pepper, and paprika to taste as it cooks, and Italian seasoning at the end. For my mix, I start with mushrooms, then add meat, mini peppers, and finish with cherry tomatoes and spinach near the end.
4. Turn off heat, and sprinkle with shredded colby jack cheese, avocado, and most of the dill.
5. Move filling to a container, or preferably a colander if filling is dripping.
6. Melt the butter in the microwave or in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
7. (Optional) for a flavorful finish, mix chopped spring onion into the crepe batter before cooking.
8. Heat a large non-stick skillet or crepe pan over medium heat. Coat the pan with vegetable spray (or a thin layer of butter) and heat until a drop of water "dances" across the surface.
9. Pour the batter into the pan. Swirl the pan so that the batter covers the pan, and continue swirling while crepe cooks until the liquid is mostly solid to evenly build up the crepe, about 2 minutes.
10. When edges start turning brown, peek under the edge with a spatula to ensure the crepe is golden and lightly crispy but not burned. Flip the crepe using the spatula.
11. As soon as crepe is flipped, add shredded cheese such as mozzarella. Add the filling to one side of the crepe and cook until underside is lightly brown and crispy, about 1 minute more. You can again use a spatula to peek under the edge and make sure it's done.
12. Remove the pan from the heat, and fold the crepe in half over the filling. Slide the crepe onto a plate with the help of a spatula.
13. Sprinkle remaining dill on top of the crepe and serve. Enjoy!