Crepes up close look a bit like the surface of some alien planet.
I found this recipe when I was traveling around France as an angsty sixteen year old. It has served me well ever since.
Crepes are so easy and make for a great dessert in a pinch. In order to properly cook them make sure your pan is preheated before you put the batter in the pan. I use a ladle and swirl the batter around in the pan as I ladle it on, so it makes a nice thin crepe. Then you just have to sit back and wait until the edges are firm. This recipe releases easily from even my hardest to deal with pan once it is ready. I prefer to use a heavy bottom stainless steel pan, you can get lovely pans just for making crepes if you enjoy it. I used to work at a place that sold nice black steel ones, they needed a little extra care (seasoning), but they made the best crepes.
Classic Crepes
1 soup spoon of oil
1 soup spoon of brown sugar
150ml flour (a little more than 1/2 cup, which is 125)
100ml water
150ml milk
2 eggs
Using a little whisk or electric mixer beat together all the ingredients except the milk and water for a minute or so. Gradually add the liquid and stir until there are no lumps. For a sweet treat serve with banana, maple syrup or chocolate chips. A nice desert combination is cooked apples with cinnamon with vanilla ice cream. They are also great with savoury things like potatoes, cheese and spinach.
