Crêpes

Crêpes are so easy to make that there’s no reason you shouldn’t have them in your cooking arsenal, and the ratio is simple: equal parts by volume eggs, milk, and flour. For a small batch for two people on a Sunday morning, that would be a scant ½ cup/60 grams flour, ½ cup/120 milliliters milk, ½ cup/120 milliliters beaten eggs (2 large eggs), a pinch of sugar, and a dash of vanilla. They make a lovely quick breakfast. They can be filled with anything savory—indeed, they’re the perfect solut