Clatite (Klah-tee-t-suh)

You may know them better as crepes. A friend of ours call them "Bubba's Pancakes" because his grandmother made them and they ate hers with Nutella. Call them what you want and they are delicious regardless.

Clatite (Crepes)

4 eggs
1 Tbl sugar
1 Tbl salt (I always use kosher)
4 cups flour
4 cups milk

Beat the eggs, sugar, and salt together (I use my stand mixer to make this batter), then gently add 1/2 a cup of the milk. Add a cup of flour at a time and 1 1/2 cups of milk. Whisk until well blended. The mixture will be thick so add the remaining milk to the batter until it is very thin.

Heat a non-stick skillet (I use an 8") with some vegetable oil and a dab of butter. Ladle the batter into the skillet and twist the pan so the batter spreads evenly into a thin cake. This will take practice! I usually need to spread the batter out with the back of a spoon or a spreader I use for icing cakes.

Once one side is golden brown, flip and let cook on the other side. Once cooked through, move to a plate and make the next one. The first crepe never turns out right, which is fine -- cook's treat!

This recipe turns out quite a lot of crepes, so it is perfect when you are feeding a crowd! They can be made ahead of time and allowed to sit on the counter until you are ready to use them. You can set out a variety of jellies or jams, a chocolate/hazelnut spread like Nutella, fresh fruit, powdered sugar ... whatever you have around or sounds good. You can also use these as a more elegant way to serve chicken salad for a luncheon -- I'm imagining a bridal shower or a light weekend brunch with friends. My favorite way to eat these, though, is with "rich cream" and syrup-y strawberries as pictured above.

Rich Cream

Cottage cheese, soft ricotta cheese, or softened cream cheese
Vanilla (real and of good quality)
Sugar

The measurements above will depend upon how much cheese you want to flavor. My preference is the soft ricotta -- fresh or store-bought. Flavor the cheese, whichever one you use, to taste. Start small -- a few drops of good vanilla go a long way -- and if you are starting with a cheese like the ricotta you probably won't need much sugar. Cream cheese will require a bit more. Just taste along the way until you find your balance.

Syrup-y Strawberries

Strawberries, hulled and sliced
Sugar

Sprinkle the berries in a bowl with a tablespoon or two of sugar -- it does not need to be a proper measuring spoon here. I use the spoons we eat soup with. Gently turn the berries over in the sugar and let sit on the counter while you work on everything else. Even ten or fifteen minutes will give you sweet strawberries with a bright red syrup. Put them in the refrigerator if you have any leftovers and you can spoon them over some vanilla ice cream later.