Knowing crepe basics can help the home cook learn how to prepare a variety of different types of crepes more easily, and with more satisfying results. Crepes have a reputation for being difficult to make, and there is some technique involved in the crepe making process that most cooks need to learn to get the hang of before their crepes will turn out with the desired texture and flavor.

A crepe is essentially a thin pancake, which is made from a batter of eggs, flour and milk. The mixture is more watery than a standard pancake batter, and it is poured into a pan to form a thin coating. Crepes are flipped to ensure even cooking, and their thin, fragile nature can make this a somewhat difficult task for novices.http://www.easy-french-food.com/how-to-make-crepes.html

There are two types of crepe dishes: sweet and savory. Sweet crepes are typically eaten for breakfast and dessert, and contain sweet fillings such as fruits and chocolate syrup. Savory crepes are typically served as lunch entrees, and may include vegetables, proteins and cheeses.http://www.france-property-and-information.com/crepe-recipes.htm

One common type of sweet crepe is Crepes Suzette, which contain a liqueur sauce that is flambeed (set on fire) in front of diners before serving.http://www.foodnetwork.com/recipes/alton-brown/crepes-suzette-recipe/index.html One common type of savory crepe is Crepes Florentine, which are filled with spinach and cheese.http://www.food.com/recipe/crepes-florentine-38150