Crepes are honestly not as difficult as socially implied, at least here in America.  We don't really do them on a regular basis, prefering our own version of pancakes, but they actually are quite delicious and fairly easy.  The worst part is really the spreading of the batter over the pan, but after one or two it's easier to get down pat.

I first made crepes when I was in Scotland last year, after reading a recipe in Nigella Lawson's Feast.  Fantastic book, recommend it highly, not only because of the foodporn, but also her candour is a lot of fun and fairly down to earth…not to mention she's not bad on the eyes herself.  Anyhow, after a couple misses, I got it just fine and made some savoury crepes with a beef filling, reminiscent of ones I had at the now-closed Cafe Casablanca in Northampton.

These are sweet crepes (recipe from Joy of Cooking) that I put caramel sauce in and fed to Mom and myself the other night.  Not too bad for my second try.  Joy lists recipes for both sweet and savoury crepes seperately–Nigella's can go either way, though I think adding a bit of sugar to her recipe might not hurt.  The big key, and I can't stress this enough, is putting enough butter in the pan, but not enough to make them too greasy.  This is something I need to work on, myself.

Crepes, part 1

Crepes, part 2

The title of this post, by the way, comes from a saying I learned in Italian class first year of college.  When one is about to attack a difficult task, one wishes someone good luck by saying 'en boca del lupo' (in the mouth of the wolf).  The person replies with 'crepi il lupo' (kill the wolf).  One of the few things that stuck in my head from said class…probably make my professoressa wince if she knew.

Coming soon, part 2: Savoury Crepes Revisited!