Crepes, two ways

This is the best possible thing. Light, airy pancakes filled with decadent (and not-so-decadent) sweet or savory ingredients. Is it France's response to the quesadilla - or vice versa? 

And they're so much easier than you think.

Crêpes are the ultimate entertaining food item because of their versatility. They're fun in the way that you can have friends and family pick what they'd like in a filling, sweet and savory alike.

In addition to my basic batter recipe, find recommendations for two of my favorite crêpe fillings below.

Easy crêpe batter recipe

What you need

1 1/2 cups flour

1 tbsp spoon

1/2 tsp salt

4 eggs

1 cup whole milk

1/2 cup water

4 tbsp butter, melted and cooled

How to do it

Stir together flour, sugar and salt in a large mixing bowl.

Combine milk with dry ingredients, and add eggs to the batter. Whisk in eggs until combined. Stir in water and melted butter until combined.

Heat a medium-sized non-stick pan over medium heat. Spoon about 1/4 cup of batter into the heated pan and swirl batter around base of the pan by lifting the pan and rotating with your wrist.

Once bubbles begin to appear over the surface of the crêpe – after about 30-45 seconds – flip it with a rubber spatula. Cook for another 30 seconds, then remove from heat.

Hint: You'll want to cook a test-crêpe; you want the crêpe to be pale in color and spongy in texture. If the test browns or becomes crisp, turn down the heat.

This batter can be made up to 48 hours day ahead of time. Crêpes can be cooked and eaten up to a day ahead of time but are best if enjoyed immediately after they're prepared. 

This makes about 10-12 large crepes.

Prosciutto, brie and pesto crêpes

What you need

Brie

Basil pesto

Prosciutto

How to do it

When you flip the crepe, add a few thin slices of brie and prosciutto and about 2 tsp of pesto to half of the crepe. After about 30 seconds, fold the crepe in half and allow to heat until the brie begins to melt, about 1 minute.

Serve and eat immediately.

Nutella and almond crêpes

What you need

Nutella

Slivered almonds, toasted

How to do it

When you flip the crepe, spoon a tablespoon of nutella over the surface of the crepe. With the back of a spoon, spread the nutella evenly over the crepe as it melts. After about 30 seconds, sprinkle slivered almonds over half of the crepe, and then fold in half.

Serve immediately.