Obviously, this ^^ is a dessert crêpe. Some countries eat crêpes for breakfast or even supper. They are very versatile and super delicious, definitely my kind of food. I've had it all 3 ways - super sweet, not too sweet, and savory - I can't quite make up my mind which is the best way to enjoy a crêpe. You'll just have to try it and decide for yourself. Here is the recipe::
1 1/2 cups flour, sifted
1 1/2 ~ 2 cups milk [added little at a time, adjust to perfect batter consistency]
2 tablespoons melted butter
a pinch of salt
1/2 tsp vanilla (omit when making savory crêpes)
Pour the flour and salt in a bowl and break the eggs in the middle. Mix
into a thick batter. Add the melted butter, and while whisking, pour the
milk gradually, little at a time. Mix until you get the perfect texture: neither too
thick nor too liquid. It must be thinner than pancake batter with no
lumps. [helpful hint: the
consistency of the batter should be thin enough to easily spread smooth
across the pan, but thick enough that it doesn't break when you flip it
over.] Leave the batter to sit in the fridge for an hour or so if you can, but if not, start making the crêpes.
To make the crêpes, heat a
little butter on a medium size, flat, NON-STICK pan on LOW heat and pour on a thin
layer of the batter. The trick here is to lift the pan off of the heat,
ladle the batter onto the pan and swirl it around until it forms a thin,
even layer, then put it back on the heat. When the one side is lightly
browned, flip it to the other side. Repeat until all the batter is gone.
Top it with your
favorite combination of toppings -- for sweet crêpes, add berries/fruit + whipped
cream, nutella + banana, or lemon juice + powdered sugar -- for savory crêpes, add shredded chicken, sauteed spinach, mushrooms and onion in a white cream sauce, sprinkled with cheese. Enjoy!