Crepes or French Pancakes
Do not confuse these with American pancakes, these are much thinner. 

Ingredients:
1 cup all purpose flour
pinch salt
2 large eggs
1 1/2 cups milk
1 tbs. canola or sunflower oil

Directions:

1. Whisk together the eggs, flour, salt, milk and oil until the mixture is the consistency of cream.  This can
   also be done easily in a blender.  Pour the mixture through a sieve to remove any lumps. Allow to rest in
   the refrigerator for at least 30 minutes.

2. Heat a 6 or 7 inch non-stick skillet or omelet pan over medium heat and lightly oil the bottom of the pan. 

3. Using a small ladle, pour a small amount of batter in the pan, swirling at the same time, so it coats the bottom of the pan.  Cook for one minute or until the edges start turning brown.  Flip, turn or toss and brown the other side for a further 1/2 minute. 

4. Turn onto a dinner plate and continue making crepes until all the batter is used.  Cover with a towel to keep warm or interleave with parchment or wax paper for freezing.

Suggestions for serving:

• Place a layer of ham and grated cheese on top of each crepe.  Roll up or fold in half.  Bake in preheated
  oven at 350 degrees for 10 minutes.

• Spread with Nutella/Chocolate spread or fruit jam.

• Sprinkle with sugar and freshly squeezed lemon juice.  Roll and eat.

Shapes for folding:
As these illustrations show, crepes can be rolled, folded, stacked or baked into cups. Their versatility is endless. They can make "wrap" foods for quick crepewiches or for special dinners. They can be stacked for salads or made into elegant dessert cups. Whatever their shape, crepe recipes are exciting and easy to make. Have fun!

Crepes Suzette (non-alcoholic)
(Serves 4)

Ingredients:
3 tablespoons unsalted butter
3 tablespoons sugar
2 tablespoons orange juice
Grated rind of 1 orange
2 oranges, peeled and segmented

Directions:

1. Place the butter and sugar in a large non-stick skillet over medium heat.

2. Cook until the butter and sugar are melted, stirring with a wooden spoon for about 2 minutes. 

3. Add the orange juice and rind and cook until the liquid is thick and shiny, 1 to 2 minutes more. 
   Reduce heat to low.

4. Add the crepes, one at a time.  Fold each crepe in half and place 2 at a time in the warm sauce.
   Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work
   quickly so the first crepes do not absorb all the sauce.

5. Serve immediately with orange segments.