Crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered one of the national dishes. Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. Here’s an easy recipe: you should make about 12 crêpes with these proportions (I usually make double that because Kathleen & Vero devour them)

• 1 cup all-purpose flour 

• 1 teaspoon white sugar  

• 1/4 teaspoon salt 

• 3 eggs  

• 2 cups milk 

• 2 tablespoons butter, melted   

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter (I use a small ladle) onto the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

You can fill your crêpes with savory or sweet fillings…. You are the chef.