How to Make Crepes

Mais, oui, crepes are one of the tastiest, most versatile and easiest foods around.

Crepes are so hot right now – and not just in the literal sense. Food trucks and coffee shops are getting in on the French fare trend and serving up the European street food in endless combinations of fillings, inspired by everything from curries to pumpkin pie.

Want to get in on the fad? Just grab a small skillet and some ingredients and meet us in the kitchen.

A classic crepe

It's always best to start with the basics, so here's how to make a crepe that would make Julia Child weep with joy.

Begin by combining 1 cup of flour, 1 1/2 cups of whole milk, four large eggs, 3 tablespoons (tbsp) of melted butter, 1 tbsp of sugar and 1/4 teaspoon of salt in a blender, and puree into a smooth mixture until you see bubbles forming on top. Let your batter hang out on the counter for 15 minutes.

Meanwhile, heat an 8- to 12-inch skillet over medium heat and coat with a little bit of butter. Once the batter is done resting, pour 1/4 to 1/3 cup of it into your heated pan (depending on the size of the skillet) and swirl the pan so that the crepe batter thinly coats the bottom.

Let it cook for a couple of minutes or until the bottom is golden brown, then flip it with a spatula to brown it on the other side. (Feel free to practice your flipping skills here as well.)

Dress it up a little

When made correctly, a crepe is pretty great on its own or with a sprinkle of lemon and sugar. Nutella is another awesome accompaniment – you'd know this right away if you went to France, where this dish is served up like hotcakes on the street. While you're at it, toss some sliced strawberries, banana (heck, pretty much any fruit) and some walnuts in there and you've got a meal that would make the snobbiest of French chefs jealous.

Not feeling the sweets? No problemo. Fill your crepe with brie, turkey and spinach for another Euro classic, or try ham, fontina and peppers as a yummy twist. Here are a few other crepe filling combo suggestions: salmon and avocado; spinach and goat cheese; chicken and cheddar.