Makes 8
Lexington resident Zhuqing Li whips up this very forgiving crepe batter in minutes on school mornings. She makes a crepe quickly, spoons a filling or a sausage onto it, rolls it up, cuts it in half, and hands it to one of her sons. She uses high heat when the batter first hits the pan, then turns the heat to low after flipping. Add any meat, vegetables, cottage cheese, ricotta, or smoked fish. You can make the batter a day in advance; freeze leftover crepes between sheets of waxed paper. To reheat, remove waxed paper and then microwave for 35 seconds.
CREPES
| 1 1/2 | cups regular or low-fat milk |
| 2 | eggs |
| 2 | tablespoons sugar |
| 1/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground nutmeg |
| 1 | cup flour |
| Pinch of salt | |
| 2 | tablespoons butter |
2. Heat a 10-inch nonstick skillet over high heat. Add a thin slice of butter and quickly swirl the pan. When the butter sputters, use a 1/3-cup measure to spoon the crepe batter into the pan, quickly tilting the skillet to cover the surface.
3. Let the crepe cook for 1 minute. With an offset metal spatula, loosen the edges of the crepe and carefully lift up the crepe and turn it over. Cook 1 minute. Flip the crepe onto a plate. Repeat with the remaining butter and batter.
FILLING
| 2 | cups cottage cheese with 2 cups berries or sliced fruit or 8 tablespoons all-fruit jam |
| Or | 1/2 pound smoked salmon and 1/2 cup ricotta |
| Or | 4 bananas and 1/2 cup Nutella |
| Or | 2 cups leftover cooked vegetables or meat |
2. Roll up, folding in the sides as you roll. Cut in half. Debra Samuels Notes: 
