Sugared Crêpes

Between the omelet and the pancake lies the crêpe, an almost pastalike thin wrapper usually served as a snack or dessert. (Not always, though; see Buckwheat Crepes.) They are universal but most closely associated with France and are sometimes made with chestnut flour (which, if you can find it, is a nice change). Fill them with cooked berries or other fruit, with fresh ricotta mixed with a little sugar, with chocolate sauce, or with anything else you