Crepes: The Most Useful Breakfast to Learn

Dinner. Dessert. Espresso. That is all very well and good. But what about breakfast? Here, I recommend that we take a page from the book of the French. We will prepare crepes, and we will make those around us very happy. Crepes originated in Brittany, the northern region of France, and they are very quick and very easy to make. They can be prepared with basic staples in every kitchen. That means that knowing how to make crepes is a very useful skill. Wherever you go, you can whip up some crepes. This recipe will serve two people. Double the ingredients accordingly.

First you'll need a frying pan. Whatever is handy, will suffice. Obviously, the bigger the pan, the bigger the crepe. Put a little bit more than a Tablespoon of butter into the pan and melt it.

While the butter is melting find a whisk and a mixing bowl. Break an egg into the bowl. Add a half cup of milk and a half cup of water. Whisk it for a few seconds. Add the melted butter to the bowl. Add 1/4 teaspoon of salt and a pinch of sugar to the bowl. Whisk it a bit more. Bit by bit, add a cup of flour to the bowl, mixing as you go.

Using a paper towel, make sure the bottom of the frying pan is evenly coated with a thin layer of butter. Make sure the pan is very hot. There is no reason to rush, and ruin your first crepe. When the pan is hot and buttered pour about 1/4 cup of batter into the pan. Tilt and swirl the pan at all angles, so the batter covers the entire bottom and a little of the edges.

Return the pan to the heat and let the crepe cook for a few seconds (it doesn't take long). When the topside of the crepe no longer appears to be battery, flip it, using a spatula or a wrist flip. While the underside is cooking you have a few seconds to add whatever filling you deire. After the filling is added, slide the crepe half way out of the pan and onto a plate. Using the edge of the pan and a turn of the wrist, fold the crepe in half as you slide the second half on top of the first half.

Make and serve the crepes as you go. If you are using a filling that needs to be cooked, such as ham, have it cooking in another pan as you are preparing the crepes. The more crepes you make, the hotter the pan will become and the faster the crepes will cook. If they show signs of burning, lower the heat. It doesn't hurt to rebutter the pan every few crepes or so. Here are some nice fillings to consider.

• Ham and cheese
• Mushroom and cheese
• Sugar and lemon juice
• Sugar and Grand Mariner
• Nutella and bananas
• Raspberry jam and creme fraise
• Invent your own.
  

Start with the savory ones, and finish with the sweet ones. Sit back. Relax. You have just made those around you very happy. Now, if there are any crepes left, it is time for you to eat. Enjoy the view of the Eiffel Tower.