Mix 1 cup of all-purpose flour, 1 cup of milk (you can use skim), 1 egg (or just egg white), a splash of vanilla extract (optional) and a few splashes of your favorite fruit liqueur or bourbon (again, optional) in a big bowl. Whisk the ingredients together, adding more milk if necessary until all lumps have been removed and the batter is thin, but still coats the back of a spoon.

Heat a round griddle pan on medium high flame, add a little butter when hot and swirl it around to coat the pan. Next, ladle enough batter into the griddle and swirl it around to coat the entire pan in an even thin layer. Let it cook for 45-60 seconds or until you see the crepe set. Loosen the crepe using a flat spatula, flip, and cook the other side for another 20-30 seconds. Remove the crepe onto a plate.

To make a dessert crepe, spread an even layer of your favorite chocolate hazelnut spread all over the crepe, top with sliced bananas and strawberries, and fold the crepe into a triangle (fold along the diameter, then fold again in half). Serve with an additional topping of sliced bananas and strawberries.

To make a savory crepe, stuff it with leftover sauces or curries and add grated cheese. Fold the crepe and put in the microwave for 10 seconds until the cheese melts. Serve with a sprinkling of your favorite herbs on top.