• Servings: Makes about 2 dozen
• 4 cups flour
• 3 eggs
• 2 cups milk
• 1 pinch salt

1. Mix all ingredients until smooth (if you feel like it, you can do it the traditional way and mix all ingredients by hand)
2. Lightly grease a frying pan
3. Ladle the batter on the pan and swirl around until completely coated - the crepe should be thin. Don't forget to re-grease your pan every 2-3 crepes
4. The crepe is done when the edges turn lightly brown and start peeling off the edge of the pan

Today is Chandeleur here in France and traditionally, we eat crepes. Although I posted my own recipe a couple of years ago, this is the "basic" recipe. You can use either regular flour, usually used for sweet crepes, or buckwheat flour, which we use to make galettes, the savoury kind of crepes