This will be a weird post, but my love for crepes is strong, and I want to spread the word!
So, if you know how to make the batter, good on you, skip forward to the fillings and flavorings.
For about 10 crepes (and how I prefer to make them).
200g flour (1 and a quarter cup)
250ml carbonated water (1 cup)
about 15-25ml neutral oil (so 2-5 teaspoons. I always just eyeball this, sorry)
If you want it to be a bit thicker, heavier replace the carbonated water with more milk, that shall yield you a more French like crepe. This is a more Central/Eastern-European version. If you stick to the carbonated water, it's worth to mention that theoretically you can use any other carbonated beverage, just beware of the sugar content, because it can make the batter stick to the pan.
Okay, so the trick is to whisk the eggs with the pinch of salt, and add a bit of liquid, then a bit of flour alternating, whisking after each addition so you'll get a uniform batter. That's it. The result should be runny, easy to handle with a ladle. Oh, and add most of the oil to the mixture and whisk it well. That way you won't need to worry about it sticking too much.
Add a little bit of oil to the pan before the first crepe, use medium heat, spread the batter thinly, and you should be golden.
I love to put basil and oregano into the batter, or pepper and chili flakes. It will come through, and will make a difference in taste, so choose your favorite spices! And consider the fillings you want to use.
First of all, you may add like a teaspoon of sugar to the mixture. Maybe a tablespoon, if you like it sweet. Be careful, because it can make the crepe stick to the pan more.
Secondly. Do you like gingerbread? Use those spices. I'm fond of cinnamon, so I always add that to the mix.
Matcha or cocoa powder works wonders as well.
Anything you like. Almost.
So like with a pizza, you will need a base, be it sour cream, cream cheese, salsa, etc. I think if you are going with a Greek theme, you can't go wrong with tzatziki.
Next you need some toppings. Again, go with what you like, corn, sliced olives, mushrooms, shredded meat, cheese. Don't overstuff your crepe, but don't leave it empty.
If you've put oregano or basil in the batter, you might want to go with tomato based fillings. Or you can go the Greek yogurt, green onion, feta and olives rout as well! (Yes, I like to make my crepes a bit Greek)
The obvious choice is fruit, and jams, but coca powder (if you fill it, while it's hot, it will take on some moisture), peanut butter, Nutella, caramel, and plain old cinnamon and sugar works just as well.
And custard! In any flavor.
Okay, I think this is it. I have no authority to give actual advice on cooking, but if you try it, let me know.
