Crepes originated in Brittany of western France many years ago, and now they bring an elegantly creative touch to breakfast, lunch, and dinner tables around the world. Whether filled with sweet or savory ingredients, crepes are delicious and not very difficult to prepare.

At breakfast, fill crepes with scrambled eggs, diced ham, and grated cheese. Another option is to spread thinly with raspberry preserves, roll tightly, and sprinkle with confectioners’ sugar.

Crepes make an elegant entrée for lunch or dinner when filled with savory mixtures, such as a tarragon-infused chicken in a mushroom gravy, beef stroganoff in a sour cream sauce, or finely chopped broccoli in melted cheddar.

For an elegant dessert treat, butter a crepe and then sprinkle it with granulated sugar and a bit of finely grated orange zest. Roll. Repeat with the rest of the crepes, and arrange them all on a serving plate. Heat orange liqueur until warmed through. Pour atop the crepes and set aflame for a dramatic finish to dinner.

What pan to use is largely up to the cook’s preference. There are specially designed crepe pans that feature a flat surface and low sides, but many cooks like to use a heavy pan with nonstick coating. Any pan will do, as long as the bottom provides a surface large enough (at least 5½ inches in diameter) for the crepe.

A bit of Pam or other cooking spray will help keep the crepes from sticking to the pan. If you prefer greasing with oil or butter, a light brushing is all that’s needed.

Before pouring batter into the pan, check the its handle’s temperature. You will be grabbing it constantly throughout the crepe-making process, so now’s the time to determine if you’ll need a potholder!

It is very likely that your first crepe of each batch will not be a beauty. This is normal as you find the perfect heat and correct amount of batter for that particular batch.

If you will be serving the crepes immediately, you may want to stack them on a serving plate kept on low heat in the oven.

Crepes can be used immediately after cooking, or they can be stored for later use. They will stay fresh for two days covered in the refrigerator.

If you will be storing the crepes for later use, you will need squares of wax paper or parchment paper (about 24 for a standard recipe of crepe batter) cut to at least crepe-sized. Set these next to the plate on which you will be stacking crepes. If you will be using the crepes immediately, you can simply stack them on the plate without the paper inserts.

For even longer storage, crepes freeze well with no harmful effects to their quality. To freeze them, divide them into mini stacks of 6 (each separated by a square of wax paper or parchment paper). Wrap the mini stack in aluminum foil. When you are ready to use the crepes, thaw them in the oven for 10 minutes at 300 degrees.

Basic Crepe Recipe

3 eggs
1¼ cups milk
¼ cup water
1 teaspoon salt
1 cup all-purpose flour
4 tablespoons unsalted butter, melted

Using mixer, beat eggs until pale yellow.
Beat in milk, water, salt, and melted butter.
Add flour a bit at a time, beating constantly until smooth and thoroughly mixed.
Cover tightly and refrigerate for two hours.

Remove bowl from refrigerator and allow batter to come to room temperature.
Heat pan over medium high heat.
(The pan is ready to use when a bit of water dropped onto it sizzles.)
Pour approximately two tablespoons of batter (using a ladle or large spoon) in the center of the heated pan.
Gripping the handle firmly, tip and swirl the pan in a circular fashion, spreading the batter around its interior.
Return the pan to the stovetop. When bubbles appear in the batter, cook for 30 seconds until it is brown underneath.
Shake the crepe loose and flip it over, using a spatula as needed.
Cook 20 seconds more on the other side.
Slide the crepe onto the serving plate. Stack as is if you will be using them immediately, or separate each with a square of wax or parchment paper if you will be refrigerating or freezing them for later use.
Repeat until all batter has been used.

Here is a recipe for a sweeter crepe batter that is ideal for dessert crepes.

Sweet Crepe Batter

2 eggs plus 2 egg yolks
¾ cup milk
¼ cup water
3 tablespoons unsalted butter, melted
2 tablespoons kirsch
2 tablespoons orange juice
1 teaspoon orange peel, finely grated
¼ cup granulated sugar
pinch of salt
1 cup all-purpose flour

Prepare as for the Basic Crepe Batter recipe.