I remember when I was in Dijon going to Philippe's friend Jean Claud's house. Jean Claude's wife, Anne, was Briton, and when their kids squawked she pulled a bowl of batter from the fridge and quickly made a couple crepes to feed them.

To me this seemed terrible right. Terribly nice. Returning home, I tried to find a crepe pan, but they are all heavy and none are non-stick. Crepes are considered gourmet food, and thus the pans are expensive and not suited to everyday life. I made a pile of crepes on the odd day but it was always a hassle.

Then last year Philippe and I visited France again, and stayed with relatives. His aunt took me to Gifi, a discount sort of we-sell-everything shop. There we found dirt cheap lightweight nonstick crepe pans. Upon returning home, I put the pans to work.

Now every single saturday morning starts with crepes.

For awhile the model for me was to cook the entire bowl of batter, and keep the crepes in the fridge. Crepes reheat beautifully, so it works well. But now I have the bowl of batter in teh fridge, and I can quickly pour out a crepe and eat it hot from the skillet and it keeps me from squawking too.

I could use Anne's recipes, but I find Julia Child's recipe work well for me. Here is how I make it each saturday morning (and now sometimes other times when I'm hungry)