Crepes are an all-purpose food wrap that can be filled with goodies, or just folded and covered in syrup or honey or an orange sauce (crepes suzette).
Here is a basic crepes batter recipe:
1 cup all-purpose flour
2 eggs or 1/2 cup egg substitute
1/2 cup milk or 2% milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted (Margarine is NOT recommended)
Mix the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. I like to let the mixture sit overnight before cooking, but this is not necessary.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe until the upside is firm, usually 2-3 minutes. You can flip it and cook the other side if you want, but this is not really neccessary.
The batter will be good for several days, if kept in an airtight container and well-chilled.