What is a crepe?

here is a list of crepe recipes from my favorite online recipe site, epicurious:
http://www.epicurious.com/recipes/find/results?search=crepe

Here's a crepe story from France. The woman who was cooking in the rooming house I lived in, a great cook, made what looked like a cake--piles of crepes layered with gruyere cheese. When she served it, she cut it like you would a cake, and we all received little slices. I thought it was so small a piece, but I could barely finish it. It was fantastic, and so rich! She must have had 20 or more such thin little crepes in that thing. Hope the above resource gives you a good recipe, and you enjoy making them.

It's super-easy and super-good, but you have to let the batter sit for an hour. I love making them; I think they're best with Nutella spread and fruit (if you like chocolate).

ingredients:
2 eggs
1 & 1/4 cup milk
1 cup plain flour (I use King Arthur whole wheat flour with much success)
1/4 teaspoon salt
2 tablespoons melted butter or vegetable oil

directions:
1. Beat together eggs and milk with a whisk or blender
2. Sift four with salt and add to egg and milk mix
3. Add melted butter/vegetable oil and blend thoroughly
4. Allow mix to stand at least 1 hour (definitely best not to skip this part)
5. Pour about 1 or 2 tablespoons into center of hot pan
6. Cook until top is dry/matte-looking. Cook other side for about 15 sec.

Makes about 12 crepes

Enjoy!

p.s. that is the best recipe I've tried. I got it from my best friend's French instructor.

this is probably not authentic at all, but i make crepes all the time with this recipe: 2 eggs (or substitute), 1 cup milk/soymilk/etc, 1/3 cup water, 1 cup flour, 2 tbsp butter/marg/whatever, 2 tbsp sweetener (sugar or whatever you have), 1 tsp (or so) vanilla extract. I personally add a pinch of nutmeg, cuz my grandpa did. You blend all those things in a blender for 20 seconds (or just mix them by hand so there's no lumps - in which case you should melt the butter or something). I never chill it and it works just fine, but I've heard it's better to chill in the fridge an hour. Pour not-to-much in an already-hot pan with some butter, tilt around so it spreads, flip when it's dry-ish on top and browning a tiny bit on the side, leave it a few more seconds on the other side, and DEVOUR. yum yum yum.