Butter and sugar crêpe

                                     

Plain crêpe

Pre-rolled nutella crêpe

Folded nutella crêpe

Crêpes

1/2 cup milk
1 pinch of salt
1 pinch of sugar
1/2 cup all-purpose flour
1 tbsp. melted butter
1 egg

Put all contents into a bowl and mix. The batter is somewhat runny, but that's OK because it helps create a nice, thin, crêpe. My brother-in-law would say that the trick is in your wrist, because it helps spread the batter evenly in your pan. Make sure the pan is sprayed with Pam or has a layer of butter on the bottom to coat the crêpe batter for it to cook evenly. I show some examples of different toppings you can add, but it's totally up to you. You can make a thicker batter increasing the amount of flour and eggs (namely, the yolk), which is ideal for a thicker, savory crêpe, or "galette" which you can fold and fill with various meats, veggies, sauces, and cheeses. Bon appétit!