country of origin: Spain, influenced by France
Basic crepe recipe
4 eggs
1 1/3 cups milk
1/4 cup melted butter
1 teaspoon salt
1 cup sifted flour
1 Tablespoon sugar (optional)

Beat eggs, milk, melted butter, salt (sugar) and flour until smooth.Heat an 8-inch skillet, brush with butter or spray with cooking spray. Add ¼ cup batter, tilt pan to spread evenly. Cook over moderately low heat until bubbles rise and crepe is brown and edge curls. Turn with a spatula and cook about 30 to 60 seconds more. Actually this second side will not brown like the first die, but rather “freckle.” Repeat procedure with remaining batter, stacking crepes on a plate. Cover with wax paper to keep warm. For a large amount, stack 6 high then place a sheet of wax paper for easy counting of crepes. The first crepe is sort of trail run to test the consistency of the batter, the pan, and the heat.