French Crêpe

This post doesn't have any photos, but it has the best recipe ever: Crêpes.  

Ingredients:

• 250 g flour
• 4 eggs
• dash of salt
• 1/2 L milk
• Splash of rum (optional, to give it some taste)

Some people add sugar and oil to the batter...but Emilie doesn't.  She's French, so trust her.  Also, you will be adding plenty of sugar later, so it really isn't necessary.  

Instructions:

1. Put the flour in a bowl and make a hole in the flour.  Crack the eggs into the hole.  Add a little milk and whisk vigorously (this is to avoid the batter clumping).  Gradually add the rest of the milk and salt while mixing.  
2. Heat the pan with a little butter.  The pan needs to be very hot in order for them to work.  
3. Fill a medium ladle with the batter and pour it into the pan.  Spin the pan as the batter hits it to spread out the crêpe.  Make sure it is very thin!  These are crêpes, not pancakes.  
4. Flip the crêpe, add the insides (read below), fold in half then half again, then serve!

You can put many things in the center of the crêpe, but the best is butter and sugar.  And it must be salted butter.  It's gross if not.  And it's not French (or, at least, not Northern...this is coming from someone who, when in le Sud, added salt to her bread and butter.  Like, table salt.  Sprinkled it on.  Yeah).  The insides can be, but aren't limited to: jam, butter/sugar (white or brown), chocolate, nutella, cheese, fruit, sweetness, etc.

Have fun and experiment with it!