Not quite Mexican and not quite French (but the best of both!) these crepes are quick and easy to make and taste wonderful. Wrap them around fish, meats, cheeses or mushrooms (we particularly love them with huitlacoche). If you end up with more than enough, they freeze beautifully too.
Yield: About 10, five-inch diameter crepes.
Time to make: about 20 minutes.
Tools needed: A skillet, a spatula, a way to daub butter onto the skillet. Any well-seasoned frying pan works.