Crepes are such a simple recipe, but the real work is in the frying, which is a sort of alchemy of heat and timing.  Crepes in the pan aren’t something you can walk away from; they need your complete attention, something I’m not always very good at. When we were kids, Nana Cynthia ((You can read her diaries from her teenage years in/around London during the Blitz in WWII here.)) used to make us crepes; always the same delicious topping, lemon juice and confectioner’s sugar.  I’m a little taken aback by the weird combos that you can get on crepes – fruit, whipped cream, whatever – when in my opinion, they are always…