Crepes

The crepes are a tipical french plate. I am talking about them because my step father is French. He usually does some for all my family. They are easy to do and they can be combinated with salty or sweet aliments. However, there are a lot of restaurants specialists on crepes and even more, they what they call "gallete". It is a bigger kind of crep, hardest and they just use it to eat salty crepes. The main place in France where they make that kind of "gallete" is "Bretagne".
They are very easy to do. Here the recipe:

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

Directions

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.