Crêpes, for those of you who don't know, are a large, very thin French pancakes made with a very liquidy batter. They can be dusted with sugar and then lightly spritzed with rum or lemon juice, or they can be served with nutella or jam, or they can be filled with bananas, whipped cream, nuts, and such. They are also sometimes served flambé, with Grand Marnier. The possibilities are endless.
I have always preferred my crêpes simple. I like them cooked to a nice golden color and served with sugar and rum. I recently went to dinner at a restaurant here in Paris which only served crêpes, and the savory options were extensive and delicious. It may sound odd, but my crêpe had hamburger meat and was served with a fried egg on top. Yummy!
I can't say when I ate my first crêpe, but I'm sure I was very young, since my grandparents live in France and I have been coming here for years to visit them. This summer I find myself in Paris again, somehow at the same time as my older cousins. Ironically, of all the cousins, only one of them is Parisienne and she now lives in Saigon, Vietnam. The other two are from the Bordeaux region of France (famous for its wines) and have moved to Paris for work. We got together the other night for raclette, wine, and crêpes. This recipe for crêpes is my cousin's; I had actually never made crêpes before from scratch.
The recipe itself is very simple, likely stuff you already have in your kitchen, and once you made one or two crêpes, you get the hang of things pretty quickly and they start looking nicer and nicer. Be warned though: these are best when eaten warm. So have your company ready to eat them, or take a break between cooking every one or two crepes so that you can enjoy them while they're fresh.