I've always been a sucker for crepes. I think that I like them even more than pancakes or waffles. There's something about how thin, chewy and comforting they are. And they're not very hard to make either. Sure, to get the perfect crepe, you need experience, a crepe pan, and a crepe spreader. But to make simple, home-style crepes, all you need is a good non-stick pan with curved sides and the "balls" to try flipping the crepe in the air without a spatula. And so I give you, the crepe. This recipe will yield 6-8 8-inch crepes, which you can stuff with, or on which you can pile on, sweet or savory fillings of your choice, like fruit, omelettes, and more.
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