French

Crêpes are easy indeed to make and are a most useful resource for simple but dressy main courses and desserts. What is helpful, too, is that you can make a good number while you are at it and freeze the extras, ready almost at once for many a quick meal.

You will note the mixture of flours and fats here. Without them, our general American all-purpose flour, which is relatively high in gluten, can give you a brittle rather than a tender crust. But if you have “pastry flour,” you can use that alone, along with all butter rather than a mixture of butter and vegetable shortening.