/ck/ - Food & Cooking

>>11554574
http://www.foodnetwork.co.uk/recipes/crepes.html?utm_source=foodnetwork.com&utm_medium=domestic

This was a good starting point for me, atleast the ingredients and measurements, adjust to your preference.

I usually combine the ingredients using a whisk with minimal mixing and let the batter rest at room temp for atleast an hour at which point the lumps are gone, after resting I usually have to add a bit more water or milk and whisk a bit. Sometimes I don't add any butter because clumps like to form during resting if it's not warm enough. My pan is usually smoking hot and I flip as soon as it stops sticking to the pan, most of the time I don't use any oil or butter though (because of the misses).
Getting crepes with a nice shape is just a matter of practice most of the time but it does help if your batter flows almost like milk. I take my rough measure of batterand dump 3/4 of it in the center of a hot horizontally placed pan and then start rotating, a little at first and a lot towards the end to reach the edge.