Name: Sweet Crêpes
Yield: Makes about 48 (6-inch) crêpes
Ingredients: 2 3/4 cups whole milk; 3/4 cup plus 2 tablespoons heavy cream; 4 large eggs; 2 cups all-purpose flour; 2 tablespoons sugar; 1/8 teaspoon salt; 1 tablespoon vanilla extract; About 4 tablespoons unsalted butter, softened, for cooking crêpes; Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella

Image may contain Dish Food Meal Bread Dessert and Pastry

Photo by CIA/Keith Ferris

This batter is very adaptable: If you want savory crêpes, simply omit the sugar. For flavored crêpes, replace the vanilla with a flavored extract such as almond, a liquor like rum or brandy, or a flavored liquor such as Kirsch or Amaretto.

Crêpes freeze well—you can make a big batch and stack them, separated by sheets of waxed paper, in a tightly sealed container or plastic bag. Stored this way, they'll keep for several months. Allow them to defrost at room temperature, then reheat as described in the do-ahead instructions below.

These crêpes can be served with any number of different fillings. One traditional French option is a hearty squeeze of fresh lemon juice and light dusting of sugar. Sliced fresh bananas and a drizzle of Nutella are also popular.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.