Crepes might be daunting to some, but Suzanne Cupps wants to change that. "Crepes are a bit technical, but the reality is you don't have to make them perfectly and they still taste good!

Crepes are easy to make ahead of time, which means they're a great option for entertaining guests. You can cook them in advance, wrap them up, and keep them in the refrigerator for 24-48 hours.

There, you'll meet Ornel Profi. The 20-year-old runs the stand passed down to him from his father, who learned how to make crepes with his mother when he was in Greece.

Flour. Choose your favorite all-purpose flour for these crepes. Milk. When making crepes, I prefer whole milk for its richness, but you may also use 2%. Eggs. Eggs provide structure to the batter.

Below, Norah Clark, chef and editor at Boyd Hampers, shares three additional tips for making perfectly soft and tender homemade crepes. 1. Make sure the batter reaches this consistency.

Blender Crepes are one of the EASIEST recipes to make for either breakfast or brunch. We make these all the time in our house, and with this method you can easily make both Sweet and Savory Crepes ...

To make about 6 large crêpes, Pépin uses 1/3 cup flour, 1 egg, 1/2 cup milk, a dash of salt and "a bigger dash" of sugar. You'll also need a generous tablespoon of butter.

The weapons that National Guard troops now carry in Washington, D.C. 'Quiet cracking' at work is less visible than 'quiet ...

Although you can make serviceable crepes with only flour and water, the addition of the eggs and dairy makes them more tender — and noticeably easier to cook.

If making crepes in a 10-inch skillet, you can get a crisper, thinner crepe by spreading out the batter with the flat front edge of a spatula. The trick is to get a round, evenly thick crepe.