Crêpes (sort of French thin pancake) is a very common food in France and is not only easy to make but can be served any way you want.
Crêpes originated in the northwest region of France. At that time, crepes were most often used as daily bread. Crepes were invented thereafter the Crusades brought buckwheat to France. The flour extracted from this cereal allowed the people to create a round thin crepe. In Brittany, there are different types of crepes. “Galettes” are buckwheat crepes, usually served with salty toppings. Around the 12th century, buckwheat was introduced to the area and became the main ingredient for making flatbread.
1 1/3 cups of milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/2 teaspoon salt (optional)
In a bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease the pan lightly with butter.
Pour scant 1/4 cup batter into the hot pan, immediately tilting the pan until batter covers the bottom. Cook until edges start to dry and the center is set. Turn and cook another side until light brown. Fill with desired filling.
One of the best tools for making crepes is a suitable pan. An 8-inch beveled frying pan, with a non-stick surface or thick bottom stainless steel, well heated, allowing you to quickly pour the batter and turn it gently to make a consistent thin pancake that is evenly brown and clicks into the side of the pan.