Crêpes are probably the most common take away/street food in France; you can find a café or stall selling them just about everywhere. They are our go-to snack food bribe for encouraging bored flagging young kids when sightseeing...."cheer up, just another 10 minutes in this gallery/just another few hundred metres to walk, and we'll stop for a crêpe"! But they are also very easy to make with regular store cupboard ingredients. The ingredients above make about 24 very thin crêpes in a 22 cm pan. It's easier to get the mixture very thinly spread if the pan is very shallow. Special low-sided crêpe pans are easily found in French supermarkets, especially around the main pancake-eating time in early February at Chandeleur. We don't actually have one as our regular frying pan works well, but every year when I see them on display in late January I'm tempted to get one and somehow don't.