Sweet and Savory CrepesBy Robert Irvine Serves 6 with 2 crepes per serving Basic Recipe for CrepesRecipe courtesy Robert Irvine Ingredients4 eggs1 1/2 cups whole milk1 1/2 cups all-purpose flour1 teaspoon salt2 tablespoons (1/4 stick) butter2 tablespoons grapeseed oil Special Equipment1/2-cup ladle10-inch crepe pan Method for the basic crepesIn a large mixing bowl, whisk together the eggs, milk, flour, and salt until all the lumps are gone.Use a 10-inch crepe pan (such as the nonstick one made by Calphalon) designed to keep the crepes from sticking. Heat the pan over medium heat and use 1/2 teaspoon butter melted in 1/2 teaspoon grapeseed oil for each crepe.Scoop up batter for the first crepe using a 1/2-cup ladle, filling the ladle about half full in a quick motion. (In other words, don’t fuss over it too much. The natural motion of your arm when you scoop the batter will actually fill it to just where you want it because you will only need about 2 to 3 tablespoons of batter that will be swirled in the pan to make thin crepes about the size of a dinner plate.)Lift the pan off the heat and quickly pour in the batter to cover the surface of the pan with a thin, even layer, tilting the pan so the batter coats the sides as well. Cook the crepe until it starts to bubble, loosening the edges while it cooks. Flip it over with a thin spatula. Cook the other side just until it is speckled a light brown. Slide the crepe onto a warm plate and make the remaining crepes, remembering to wipe out the pan before cooking each one.Precook a stack of crepes and serve them with one of the fillings below.Yield: Makes 12 crepes Savory crepes:Pizza-style Crepes with Fresh Mozzarella, Plum Tomato, Basil, and Shaved ProsciuttoRecipe courtesy Robert Irvine Ingredients4 prosciutto slices, cut into 1/2-inch piecesOne 16-ounce can chopped tomatoes2 ripe plum tomatoes, thinly sliced1/2 pound fresh mozzarella, cut into small pieces6 large fresh basil leaves, minced MethodIn a medium skillet ...