If you have always wondered how to make a in the comfort of your own home you have come to the right place. This will show you exactly how to make a unique . A Crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning curled. While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered a national dish. The definitely has reason for being so popular. The taste absolutely delicious and your mouth will definitely water. In Brittany, crepes are most the time served with cider. Crepes are served with a variety of fillings, from the most simple with only sugar to Suzette or elaborate savory fillings. There are many different types of pans you can use and this is solely on the preference of the chef. There are specialty designed crepe pans that feature a flat surface and low sides, but many cooks like to use a heavy pan with nonstick coating. Any pan will do, as long as the bottom provides a surface large enough (at least 5½ inches in diameter) for the crepe. A bit of Pam or other cooking sprays will help keep the crepes from sticking to the pan. If you prefer greasing with oil or butter, a light brushing is all that is needed. You will definitely want to check the handle of the temperature to make sure everything is ok. You will be grabbing it constantly throughout the crepe-making process, so this would be the time to check if you will need a potholder or not! Most likely the first batch of crepes you make will not be the best. This is normal and it just takes finding the correct heat to use with the crepes. If you will be serving the crepes immediately, you may want to stack them on a serving plate kept on low heat in the oven. Crepes can be used immediately after cooking, or they can be stored for later use. They will stay fresh for two days covered in the refrigerator. For longer storage, crepes freeze well and will not be harmed by being kept in the freezer to long. To freeze them, divide them into mini stacks of 6 (each separated by a square of wax paper or parchment paper). Wrap the mini stack in aluminum foil. When you are ready to use the crepes, thaw them in the oven for 10 minutes at 300 degrees. This is another Free Recipe from www.efoodschool.com. efoodschool is a great location for food enthusiasts to come and see all sorts of great cooking techniques and recommendations of products all at one location. Sharing knowledge, information, and unique quality products to enhance their cooking skills for any kind of cooking situation. Because you never really graduate from cooking school.