Savory or Sweet Basic Crepe

The base:

4 egg whites

2 1/2tbs. heavy cream

Make it sweet:

+drizzle of honey

+1/4tsp. vanilla extract

Make it chocolate:

+1/2tbs. cocoa powder

Separate the egg whites out-- if you're new at this (or bad at it, not that I speak from experience), just crack the egg down the middle and hold it upright over the bowl, then pour the yolk from one eggshell half to the other until all the white falls into the bowl.  Save the yolks for later-- they're good for you!

Mix all the ingredients.  If making chocolate crepes, you might want to pour everything in a food processor and give it a couple very quick pulses to get the cocoa powder to actually blend in instead of clumping up.

Grease a skillet with butter or coconut oil and heat over medium-low.  Pour in a bit of the batter, coating the bottom of the skillet with a very thin layer of crepe.  Let the batter set up; it's not necessary to attempt flipping it.  If your savory crepe turns out more like an egg-white omelet, go ahead and add 1/2tbs. tapioca flour or ground flax seed to the batter.
Plate your crepes and add all sorts of creative fillings, savory or sweet, from shredded chicken and green chile to fruit and whipped cream.  Makes 4-6 crepes, depending on the size.