Ah bon! Crépe or super thin pancakes are such a big deal in the states. Whenever you hear someone talk about Crépe, its always with the utmost appraisal. It's almost as big a deal as a person eating a huge Kobe Beef Steak. When in reality Crépe, like many other foods, are a poor-mans food for the French. The trick in making a good Crépe is the pan. There are certain types of crépe pans that are designed to help the batter spread evenly and make it look good. If you are using a conventional pan which is not a non-stick pan, you might consider washing it out with salt. The salt smoothes out any scratches and makes the Crépe much more even.
Here's what you need:
1 Cup of Milk
1 Cup of Flour
2 Eggs
1tsp butter melted.
Combine all of the ingredients and whisk them together in order to create the batter. Put the pan on the stove and melt just a little butter in the pan at medium heat. Pour in about 3 tbl spoons of the batter and spread it around by moving the pan. when the batter has solidified on the top, take a spatula and turn the whole thing over. Wait another 30 seconds and serve.
There are TONS of variations for this. I like to sprinkle some sugar onto a Crépe and then pour some lemon juice ontop. Or if you like it more savory, sprinkle in some Cheddar cheese after you flipped it. Wait until the cheese has melted and flap over the sides. I once had a crépe with Bree and Apple in it which was delicious. Think of Crépe as bread. It's only a base with which anything goes.
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