The five basic ingredients in crepes are eggs, milk, water, flour and butter. The filling ranges from sweet ingredients, such as fruits, spreads and Chantilly cream, to more savory things like salmon, cheese and vegetables.
Crepe batter must be made ahead of time to allow bubbles to settle and create a sturdier crepe that will not tear in the pan. In a blender, combine 2 eggs, ¾ cup of milk, ½ cup of water, 1 cup of flour and 3 tablespoons of melted butter.
Choose a non-stick pan with a diameter that is the desired size of the crepe. For beginners, a smaller pan diameter is easier for flipping. Keep the heat at a low setting. Once the pan is hot, ladle 1 ounce of batter into the pan and swirl the pan to spread it evenly. Cook 30 seconds until the top of the crepe has lost its shine, then flip and cook for an additional 10 seconds before removing onto a plate or cooling mat. Continue until all of the batter is gone.
Common crepe fillings include strawberry sauce, whipped cream, lemon and sugar. Similar to crepes in other cultures are African injera, Indian dosas and Mexican sope and tortillas.