How to Make Crepes

Crepes are the cousin of the pancake, the difference being that the crepe is very thin. The crepe originated in a region of France called Brittany. Crepes are commonly found in Europe and growing increasingly popular in North America. Making crepes is simple, quick, and something you can do in the comforts of your own home.

You will need a good non-stick frying pan and a non-metal spatula.

For the crepe batter you will need:
- 1 cup of flour
- 2 eggs
- 1 cup of milk
- 1/8 teaspoon of salt
- 2 tablespoons of unsalted butter, melted

Combine all ingredients into a medium size mixing bowl. Once you have done this whisk your ingredients together until the mixture is smooth. It is important to make sure that the mixture is not thick, because this will make it hard to keep your crepes thin. If you think the mixture is to thick try adding more milk in, a tablespoon at a time.

Turn your stove top to medium-high heat. Remove the pan from the heat and pour small portions of the batter onto the center of the pan. The amount you pour onto your pan will depend on the size of your pan. Be sure it is enough batter to cover the entire bottom of your pan. If it is not continue pouring on more batter.

Swirl your batter around so it evenly coats the entire surface of the pan. Put it back on the stove top and continue to swirl until the mixture is no longer running. This will take anywhere from about a minute to two minutes.

With your non-metal spatula loosen the edges of your crepe. This will help you in successfully flipping your crepe over. Next wedge your spatula under the center of your crepe and quickly flip the crepe over. If this is your first time your crepe may not land perfectly flat, that is okay just use your spatula to flatten the crepe onto the surface of the pan.

Finish cooking the crepe after you have flipped it. This should take 30 seconds to about a minute. Once your crepe is finished cooking slide the crepe off the pan onto a plate.

There are many choices in fillings for your crepe, from sweet to savory fillings. Once you have chosen your filling put a few tablespoons of the filling onto the crepe. Roll your crepe around the filling and place it seam side down so it does not open up.

Your crepe is all done and ready to eat! Top with anything you think would compliment your choice of filling. In this case I did a raspberry filling with chocolate sauce over the top.

This is a simple treat to make for snacks at home or for your next work party. Enjoy!