Most everybody thinks crepes are fiddly and difficult, but they really aren’t. They take a little time, because you have to make the pancake part one at a time, that’s all.

My recipe is:

Crepes

• 1/2 cup flour
• 1 cup milk (use rice, soy, or almond milk for vegan)
• 1 egg (use egg substitute for vegan)
• 1 Tablespoon oil or melted margarine

You can add sugar to this, if you’re going to fill the crepes with sweet stuff, or you can add herbs, if you’re going to fill the crepes with savory stuff.

Mix this all up until it’s smooth. Heat margarine or oil in a crepe pan or skillet. Drop in about ¼ cup of the batter and swirl it around to coat the bottom of the pan.

After it’s brown on the bottom, flip it over for a few seconds to firm it up, then slide it out onto a wire rack to cool enough to handle. Put it on a plate, stacking the crepes with the brown side up.

Fill each crepe, folding up the bottom, then the sides, then the top, to make an envelope around the filling.

Heat more margarine or oil and brown each folded crepe on all sides. I like the savory ones served hot and the sweet ones served cool.

Sweet fillings can be cottage cheese (or mascarpone!) and jelly, jam, fresh fruit, or marmalade.

Here’s what I had:

Heat margarine in a pan and cook onions, sliced mushrooms, and Meatless Griller Strips (chicken for you, Dan Antion).

A WRITING PROMPT FOR YOU: A character has to cook (or make) something fiddly.

MA