Crepes are a delicious way to serve your customers a savory or sweet meal without making their waistlines suffers. Crepes are a fantastic alternative to the heavy brunch that consists of pancakes, eggs and sausage. Serve up a smaller portion of eggs and sausage rolled up into a crepe and the customer will get the same flavors, but in a healthier serving. Many people are intimidated by the crepe because of its delicate nature, but they are not very difficult to perfect with a little practice and the right technique. To start, make sure your pan is properly greased with cooking before you begin pouring the mixture into the pan. Once it has been greased one time, this process will not have to be repeated each time. There will be enough grease on the surface of the pan. Begin by pouring the batter onto the pan that is raised at a slight angle. Start moving the pan around to spread the batter around evenly on the pan. Once you have covered the bottom of the pan, set it directly on heat to cook until almost all of the batter is cooked and there are no large wet spots on the top of the crepe. Slide the spatula under the crepe under you are certain it is completely loose from the bottom of the pan and then flip and cook on the other side for twenty seconds or so. Slide it out of the pan and fill with your favorite ingredients.