I am no expert on the french crepes, but I could give some hints regarding a very similar kind of pancakes: [wikipedia]Palatschinken[/wikipedia]. These are a thin, central European (think former Austro-Hungarian Empire) variety of the Crepe, and are both delicious and very easy to make.
This is my recipe, as handed down by the Slovakian part of my family:
For the dough mix:
500ml Milk
250g flour (Taiwanese all purpose flour works OK)
2 eggs
pinch of salt
If you want it sweet, add Sugar to taste - example would be 2 teaspoons white or brown sugar
MixerMix well with a , and then leave for 10 minutes so that the flour can soak.
Now heat a big, flat non-stick pan (medium heat, see hints below). Put some (maybe one teaspoon, or a bit less) fat in there (Butter, Margarine or Oil) before each new pancake.
Now, take the pan off the stove and with a ladle put some (I guess around 1/4 cup) of the dough in the middle of the pan. Immediately tilt the pan so that the dough runs from the middle to the side. Keep tilting the pan in different directions, so that the dough runs everywhere and forms a pancake that is maybe 1-2mm thick.
Now set the pan back on the stove and let it bake until the bottom side is browned a bit (see pic above for example). You can check by lifting it a bit with a spatula. Next turn it over with the spatula (lift up, put back the other way round). Alternatively throw it in the air to turn
These taste best fresh, so for example mommy cooks, kids eat. You can sprinkle with sugar, eat with fruits and cream, use Nutella, etc. Similar to crepes. If you don’t use sugar in the dough, you can sprinkle some dried herbs, salt and pepper on after you pour the dough and spread it. They will sink into the dough that is not yet hardened. After turning around add cheese on top, it will melt until the pancake is done. Also can use lots of salty stuff, like ham, cheeses, pickles, …
You have to experiment what heat is best with your stove: it has to be hot enough to brown the pancake within a reasonable time (maybe 30 sec to 1 min per side, too long might make it dry), but not too hot or else the Butter / Margarine gets brown (not a desired taste here) or the hot oil burns the pancake.
One hint: I prefer using [wikipedia]Margarine[/wikipedia] (Carrefour has it), since it helps to find the right temperature. Also it’s the way my family always cooked it Put the Margarine into the pan while it’s heating. It will start to sizzle, when the water in the margarine starts to evaporate. Once it finished sizzling typically the pan has the correct temperature. Now you only have to worry about too hot, and this just takes some experimenting with your stove. On my gas stove the best setting is either very small (only the middle ring), or a little bit more.
Enjoy