You don’t need a dedicated crepe pan for this; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double the recipe and freeze the leftovers. Thaw them at room temperature and warm them up in a low oven or in a nonstick skillet over low heat. Serve with savory (try our Cabbage Saute with Shiitakes and Crispy Tofu or Spicy Sweet Shrimp) or sweet fillings (like fresh fruit and a dollop of our Kitchen MacGyver Lemon Curd). Of course, it’s a classic with bananas and Nutella. Don’t worry if the first crepe isn’t perfect–French cooks call that the “sacrifice.”