How to cook the perfect crepes — theguardian.com

The crepe says a lot about the difference between France and the UK – in the popular imagination, at least. Though a close relative of the ordinary British pancake, with the same ancient roots, it has evolved into a slimmer, more elegant, more luxurious dish altogether – rich in cream and alcohol, with edges as thin as chantilly lace. It makes our own plainer, homelier kind look like the unsophisticated country cousin. There will always be a place for that dear familiar cousin at my table; the fancy crepe will never displace a pile of pancakes, soft and ever-so-slightly doughy, crunchy with tart, lemon-soaked sugar, as the crowning glory of my Shrove Tuesday supper – but they might well become the appetite-whetter.

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