What is a Crepe?

What is a Crepe?
ANNE MOONEY: Hi. I'm Chef Anne Mooney and I'm also the regular food columnist for Simply The Best Magazine out of Delray Beach, Florida. Today, I'm here on behalf of Expert Village and we're going to talk about crepes. Crepes have had kind of a bad rap for a long time because they're regarded as fancy and difficult and complicated. But they are not complicated at all. They're a wonderful, healthy way to eat, and you can eat them for breakfast, brunch, lunch, dinner, snacks, and dessert, any other time you want them. Not only that, you can make a bunch of them ahead and freeze them, and you can pull 'em out of your freezer anytime you want a crepe and they defrost in about two minutes. We're going to talk now about how to make crepes. I've made a dish of batter. Actually, I made it last night and you do need to refrigerate the batter. This is the only time where you really need to think ahead so that the flour will absorb the liquid. And so you end up with a batch of batter like this, and all you need to cook the stuff is a little skillet, some cooking spray, and a ladle. You'll ladle the--about this much batter into a seven-inch skillet, swirl it around so it's nice and round. Make sure your fire is not too hot, and leave it on the fire for about 45 seconds for the first crepe. And then you're going to flip it when it gets bubbles on the top, just as if it were a pancake. And when you're done, you have a whole stack of lovely crepes that look just like this, and they're ready for their filling.