Très vite, beautiful crepes

Amy asks how to make crepes. It's a bit of a challenge to explain in writing, but not a challenge to actually accomplish. The key is to use a good crepe pan, heat it to medium-high and melt a dab of butter in the pan just before pouring the batter in. Perfection depends on swishing the batter in the hot pan to evenly coat to create a very thin layer, and flipping carefully after a minute so your crepe doesn't tear.

In France, vendors sell crepes on the street, cooking them to perfection on big flat round skillets and offering a variety of toppings-- Grand Marnier, chocolat, cheese, fruit syrup or a national favorite, Nutella. C'est bon.

At home, you can freeze crepes in a plastic bag, separated by layers of waxed paper, to use later to create a crepe dinner casserole or dessert. Here's an easy recipe from a previous post (I know, I know, it's the equivalent of a blog rerun, but I haven't time to cook since we got back from vacation!):

Crepes

1 cup flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/2 stick melted butter
3 tablespoons sugar (if you're topping with something sweet)

Whisk well in a mixing bowl. Over medium-high heat, melt a teaspoon of butter in a crepe pan. Remove pan from heat, pour in about 1/2 cup butter, tilting pan to cover entire bottom with a very thin layer of batter. Pour any excess back into mixing bowl. Return to heat, cook for 1 to 1-1/2 minutes, til edges are slightly browned. Carefully turn with a stainless steel spatula. Cook for 1 minute more. Remove from pan, stack on a plate covered with waxed paper. Repeat the drill 'til batter is used up, stacking waxed paper on top of each cooked crepe, adding butter to pan as needed. Cover stack with plastic wrap, refrigerate 'til needed. (Adapted from Joy of Cooking, 75th Anniversary edition. )