To cook the crepes, heat any small skillet to hot and spray with oil to prevent sticking. Pour 2 tablespoons or so, of batter in the skillet and spread into a circle by lifting and turning skillet, to make a thin pancake. Cook until the top is dry and the bottom is nicely browned. This only takes a minute or two in your hot skillet. Remove crepe and stack between waxed paper so as not to stick. You don't have to turn crepes, the white side is where the filling is placed and it is rolled to the inside leaving the nicely browned side exposed to view.

Hint: Crepe batter is perfect when it coats a spoon, if it doesn't, add a bit more flour.

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I usually make peach and apple. To the apple I also add cinnamon. It's great.