How to make crepes

Crêpes are like pancakes, but are thinner and slightly different. With pancakes you usually have syrup and butter on top, but with Crepes you roll them around a filling (chocolate, fruit, or anything else you like), and have something else on top of them. 

When I said that you can have anything in and on top of Crepes I meant it. Anything from fruit and chocolate, to ham and bacon. The taste changes, but the goodness is induced. 

Ingredients:
x1 cup milk
x1 cup flour
x1 egg
A dash of salt

Process:
Preheat a medium pan at medium heat.

Pour a cup of flour into a mixing bowl and make a deep dent in the bowl. The dent should touch the bottom of the bowl.

Crack the egg into the dent and break the yoke. Be careful not to get too much flour in. (You may use a new bowl for this).

Add some of the milk to the egg, no more than 1/2 cupt. Mix using a whisk or a fork until it becomes light yellow. Be careful not to get too much flour into the mix yet.

Using a spoon, stir this mixture and begin to gradually incorporate flour. It should start to stick to your spoon a bit.

Add in milk until it becomes a thin batter. It will be thinner than pancake batter.

Spray pan with non-stick spray or coat in butter.

Pour some batter in the pan. Swirl the batter until it completely covers the flat part of the pan. If you're having trouble with the swirl, add more milk to thin.

Occasionally check the bottom of the crepe with a spatula, it should be golden brown when you flip.

Flip it in the air like a pro!