CREPE A light, thin, egg-rich pancake. The word is French, but the crepe is so versatile that you'll find it in many other languages. It's a Russian blini, a Jewish blintz, a Chinese egg roll, a Greek krep or a Hungarian palascinta. Depending on the filling, it can be an appetizer, a main dish or a dessert.

Crepe batter should be the consistency of heavy cream. Letting it rest for an hour or so after mixing allows the flour to absorb moisture and lets the air bubbles dissipate so that the crepe does not have tiny holes.

Crepes can be made in advance, stacked, wrapped and refrigerated for a few days then reheated to serve. For longer storage, doublewrap and freeze.