Crepes 1-2-3

The Basics

Somewhere along the line, the simple crepe acquired a reputation for complexity that belies its street-kiosk origins. The trick is the right pan -- shallow, heavy, and with a well-tempered iron or nonstick surface -- some trial runs, and a flip of the wrist.

Warm and gently dusted with powdered sugar or sprinkled with cinnamon-sugar, dessert crepes sweeten a simple meal or special occasion. Or, plain crepes can be dressed up with honey, lemon curd, chocolate-hazelnut spread, fruit preserves, or marmalade.

Savory dinner crepes filled with chicken, vegetables, shredded cheese, or other combinations blend for a tasteful entree with a touch of spice. Use the following recipes, or create your own personalized crepe favorites.

Basic Crepes For filled crepes, plan 3 to 4 tablespoons filling per crepe. If serving warm, heat the filling before using.

• Pour batter into the center of the heated pan. The batter should be thin enough to spread quickly. If it's too thick, stir in a little milk.

• Tilt the pan gently to spread the batter evenly over the bottom. It takes just a slight turn of the wrist. (If needed, spread gently with a spatula.)

• When the crepe is light brown on the bottom, carefully turn it over and cook for 30 seconds on the other side.

• Spoon the desired filling into the center of the crepe; roll or fold the filled crepe in the pan, and slide it carefully onto a plate.