This morning I made Savory or Sweet Crêpes, page 649.
[Preferring salt over sugar, I made Savory. It's just the taste of the crêpe I want savory though; I like a bit of jam on them.]
I made a half-batch, and used one egg instead of two (because eggs are kind of gross--and the thought of two was too much). Perfectly fine.
The Joy speaks the truth: "Savory crêpes make an elegant brunch, lunch, or supper."
easy. terrific.
