Crepe

I finally had a crepe on my last full day in France. I ate a chocolate noir crepe on the banks of a small river in a medieval town called Chartes. I liked way the crepe was folded and not rolled the way I've been making them. My hostess, Alexandra, gave me her personal recipe to use in my future crepes. 2 oeufs (eggs) 300 g de lait (milk), 30 g de beuree fondu (soft butter), 125 g de farine (flour) and a pinch of sucre (sugar). That is the mixture for a soft and thin crepe straight from the French countryside.