You might say, "We all know how to make crêpes," yet many crêpe lovers sometimes end up with batter that's too runny, too thick, or full of holes when cooking.

Although it's easy to make, the ingredients in your crêpe batter can make a difference. At the very least, choose whole milk, fresh eggs, and REAL butter, please!

Flour also plays a significant role. While any traditional store-bought flour will do, I like to use durum wheat flour from Domaine de Périès. It has a soft texture, a beautiful saffron/gold color, and a nice chew, whether in sweet pastries or for making bread.