    
Crepes
Crêpes originate from Brittany in the west of France where are said to have been born because they couldn't grow enough wheat to bake bread due to the poor land. Their consumption now is widespread in France with fresh crepe sellers commonplace in Paris streets.
Ingredients:
- 250g plain flour
- 2 eggs (lightly beaten)
- 400ml milk
Instructions:
- Place the flour in a bowl. Make a well in the centre then put the lightly beat the eggs in it.
- Gradually pour in the milk while whisking constantly until smooth.
- Lightly grease and heat a non stick frying pan.
- Take the pan off the heat slightly and pour in enough batter to thinly coat the whole pan (trick is to tilt the pan forward/back/side to side until the base is covered evenly).
- Cook on moderate heat for around 1 minute or until crepe starts to come away from the side of the pan (as it cooks it sometimes helps to keep the edges from sticking with a greased egg flip). Turn the crepe and cook for 1 minute on the other side.
- Re-grease the pan and cook another crepe.
- Either put lemon juice and sugar on them, fill eg. nutella +/- banana or cook in a sauce eg. crepes suzette:
- boil 125g castor sugar and 250ml orange juice in large frying pan for 2 minutes
- add crepes then, if you wish, a few tablespoons of brandy/Grand Marnier to flambe.
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