Krayps

Now, if I called them "crepes" you wouldn't know what I was talking about, and I would be pretentious because I don't call them that either.

These are krayps. You beat an egg. You add a cup of flour. Then one and a quarter cups milk. Then some salt. You whisk for all you're worth. Now you have smooth krayp batter.

Melt some butter in a heavy pan, and when it's so hot that water sizzles, pour in a couple tablespoons of batter and tip the pan around so the batter spreads out. (You can also spread it around with the back of a spoon.) Cook until it's set--maybe 45 seconds. Turn and cook for a few more seconds so that side is cooked to.

Pile them as they're ready in that crock pot with the cover (yes, you have one, it's in the corner cupboard). Fill it with sweet things. Fill it with savoury things.

If you don't want eggs, milk, or butter, I swear you can use egg replacer, rice milk, and oil. I'm not French so this doesn't bother me.

The thing about this is you have to stand over the batter the whole time, which makes it much easier to ignore socializing (while still looking hospitable) and put off other things.