A Hint of You: Crazy for CREPES

Breakfast, dinner or dessert, the LBD of food.

Bonjour mes amis! Aujourd'hui, j'écrirai cette recette en français! hah hah hah.. Sacrebleu you say? well, i am only kiddddding! Besides my knowledge of french isn't that extensive, despite the fact i am Canadian. However, j'adore french-Canadien cuisine, and i ESPECIALLY love their pastries. If you ever have the opportunity to visit Old Montreal (and Montreal in general), do your self a favour and GO. Some of the best food i've had. At least in Canada. Don't get me started on Texas...

Anywhoozles, I actually tried my very first crepe in Montreal in my first year of university. It was loaded with a cinnamon sugar mix and as delicious as it was, I have found better fixing's for my crepes (as you can see from the fruity pictures!) The best thing about crepes is that they are so functional to be used with just about anything. You can have them with syrup, nutella, fruits, meats, salad, custard, jam, whip cream, pie filling.... and the list goes on..
BUT some days you may just wanna say eff it, and eat it plain. That's totally cool too.

If you're not a crepe person, (like my sister who prefers boxed pancake mix; she "can't tell the difference"-- we have yet to do a taste test. i will prove her wrong.) you should check out my "Perfect Pancakes". They are the cat's meow.

Without further ado, i present the most delicious, savoury [and quite simple may i add] crepe recipe/recette:

What you need:
1 C flour
1/4 tsp. salt
2 eggs
1/2 C milk
1/2 C water
2 1/2 tbsps. butter OR margarine, melted. (I use margarine)
3-4 tbsps sugar (or less if you're counting calories, ~~bahaha poor sucker~~)

What you need to do:
Step one:
grab a small mixing bowl, and whisk together the flour and salt. Set aside.

Step two:
In a separate medium sized mixing bowl, beat the eggs one at a time. Stir in the milk and water.

Step three:
In another small/cereal/soup bowl (that is microwave safe) melt the margarine. Mix the sugar into the bowl of melted margarine. Add the margarine-sugar-mixture to the wet ingredients. Stir well to combine.

Step four:
Add the dry ingredients into the bowl of wet ingredients. Mix thoroughly until it is smooth, and no lumps, chunks or grains remain. Just give'er!! The batter at this point should be thin and liquidy, ~~like the diarrhea after food poisoning. that's gross. i shouldn't say that. this needs a good editing. oh boy...~~

step five:
Heat a griddle to about 325-350, or you may use a non-stick skillet over medium heat. I'll allow it only this one time though, since you really should get a griddle. Use a ladle and pour batter onto heated griddle or skillet. Immediately after placing the batter on the griddle, i like to use the bottom-side of the ladle to spread out the batter and make the crepes thinner. Drag the ladle (or you can use a spatula) lightly through the batter, in a large circular motion working from the inner centre to outer edges--careful not to make a hole/rip/tear in the crepe. Almost as if you're making a spiral. Confused eh? I can't explain this worth sh*t apparently. If you have a skillet, just tilt the pan side to side to even out the batter and make it spread. Gee, that sounds easy enough. Cook the crepe until you notice it is a nice golden colour, about 1-2 mins, then flip and cook the other side.