A crepes recipe from France which is made as thinly as possible. The crepes can then stuffed with a wide variety of fillings –
Crepes n Cream
Crepes doused in brandy or rum
Whipped crream and strawberry sauce
Freshly squeezed lemon juice and sugar
For pink crepes, swap the water for organic beetroot juice.
Savoury fillings such as asparagus or mushrooms are great with this recipe too