Serve the crepes with classic butter and sugar filling. This is the most popular crepe filling in France. The simple flavors of butter and sugar let the light flavor of the dough shine through. Heat a pat of butter in the skillet. When it begins to sizzle, add a crepe to the pan. Let it cook in the butter for about 45 seconds, and then flip it to the other side. Sprinkle a teaspoon of sugar over the crepe. Fold it in half, then in half again. Place the crepe on a plate and serve. •A squirt of lemon juice is also delicious in this simple crepe filling.
•Experiment with different types of sugar. Brown sugar and powdered sugar are great substitutes for granulated sugar.