Savory crêpes make an elegant brunch, lunch, or supper dish when rolled around a filling; see Filled Savory Crêpes. Sweet crêpes may be treated as lavish desserts or simply sprinkle them with sugar and lemon juice or spread with warmed preserves and eat for breakfast.

Combine in a large bowl or blender and mix or blend until smooth:

Place a medium nonstick skillet over medium heat. Have ready:

Add ½ teaspoon butter to the skillet and swirl to coat. Pour enough batter into the skillet to cover the bottom with a very thin coating (about ¼ cup). Tilt and rotate the skillet to cover the bottom with batter, and cook until the crêpe bubbles and the bottom is lightly browned, 1 to 1 ½ minutes. Turn the crêpes with a long, thin spatula or flip it with a quick flick of the wrist. Cook the second side until browned (it will not brown evenly but will be nicely speckled). Slide the crêpe onto a plate and repeat with the remaining batter, adding more butter after cooking each crêpe.

Prepare the batter as above, adding 3 tablespoons (35g) sugar and decreasing the salt to ⅛ teaspoon.