When you're craving crepes, you just gotta have 'em.

Since the proverbial "bun" starting cooking in my proverbial "oven", not much real food has been cooking in my "real" oven due to morning sickness or just plain tiredness. But when pregnancy cravings hit, they hit hard and have no respect for what time of day it may be. That is how I ended up cooking cinnamon-sugar crepes at 10pm on a Thursday night.

A little fun fact for you: Remember when we were talking about regionalisms the other day? Well in South Africa we actually call crepes, pancakes and what americans call pancakes we call crumpets.

And now without further ado. Here is my recipe for...

You will need:

• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• little bit of oil to coat the pan

1. Mix all your ingrediants in a bowl (easy right?) till smooth. Your batter should be pretty runny.

2. Grease your frying pan and heat to a medium temp.

3. Pour a little of the batter into your heated pan and swirl it around to form a flat round shape.

4. Cook evenly on both sides. The crepe should move freely and you should be able to flip it when it is ready. (I just use my spatular since I lack the skills it requires to catch the crepe again after flipping it in the air)

5. When you are finished with your batter, you should have a stack of about 10 crepes.

There are tons of different fillings you can use. Some of my savory favorites include chicken with a creamy cheese sauce, and savory ground beef.

As far a sweet crepes go, the possibilities are endless. You can spread nutella over the crepe and add sliced banana, fruit salad and ice-cream is yummy too. But when it comes to my crepe of choice, I like to keep it simple and yummy with a cinnamon-sugar mix and a few drops of lemon juice. (trust me!)

6. Sprinkle a tablespoon of the cinnamon-sugar mix onto your crepe. Add a few drops of lemon juice and roll up.