I've managed to go through my whole life without learning to make crêpes.  My Dad used to make them for a special supper, and he always made it a bit ceremonial.  He called them "German pancakes" or "egg pancakes".  I loved rolling them up with butter and syrup.

Lately, with an excess of eggs and not knowing what to do with them, and some nostalgia set in, and I decided to learn to make them.

They are SO easy!  The recipes vary a lot, there are sweet or savory, they can be made ahead or on the spot.

This is how one guy makes them -

I like how he measures, and uses the old egg beater to mix.  I just use a wire whip.

The main thing is consistency, thin enough to spread around the skillet.  If too thin, add a bit of flour.  If too thick, add a bit of milk.

Here is a standard looking recipe.  It's best to make batter a couple of hours ahead, and refrigerate, or make it the night before and leave in the fridge until needed.

Recipe from "allrecipe.com"

Ingredients

I don't like using so much butter, so I use olive oil instead.  For sweet crêpes, I add a teaspoon of sugar and a teaspoon of vanilla.  I didn't have vanilla, and used "vanilla-nut-butter" extract - it was great. 

For savory crêpes, I leave out the vanilla and sugar.  It gives them a little flair if you add chopped chives, sprinkling them on the batter just after spreading it around in the skillet.

For filling, I still get that nostalgic feeling by adding butter (OK, margarine) and syrup, and rolling it up.  Choices are endless.  I'm looking forward to rhubarb season, just saute some rhubarb with sugar and use that combination for filling. 

For savory crepes, I've used sauteed mushrooms with onions, or scrambled eggs with tomatoes and garlic, or spinach with garlic and mushrooms.

Since learning how to make them, we have crêpes  once or twice weekly.