I'm the expert on making crepes. Every time I make them people are amazed and say I should start my own restaurant. I have been making crepes ever since I learned how to use the stove and I guarantee that these crepes will leave you begging for more even when you're stuffed.
Ingredients for 4 regular crepes and 10 dessert crepes-
1 cup of Flour
1 cup of Milk
1/2 cup of Water
4 Eggwhites (you can use egg yokes as well if you desire)
4 Tbsp Sugar
Mix in blender on low until smooth. Don't blend too much.
Optional: Sprinkle cinnamon on the top while it is still in the blender. Enough to cover the whole top with a thin layer of cinnamon.
Blend for another three seconds.
Preparing the pan -
Use a medium to large sized pan.
Place over a medium flame and add non-stick spray or butter when the pan is warm (or hot enough to make the butter sizzle but not burn).
Now you are ready for the crepes.
Dessert Crepes - (thinner for dessert)
1. Place a large circle of batter in the middle of the pan. Pick the pan up off the stove and roll it around in a circular motion so that the batter spreads to reach the walls of the pan and leaves an even coat all over the bottom of the pan. Place it back down on the stove and let it cook.
2. Let the crepe cook until all of the outer edge becomes slightly browned. At this point, bring a spatula underneath the edges, scraping the bottom of the pan, and work your way towards the center as not to rip the delicate crepe.
3. Flip the crepe over and let it cook for another 20 seconds. Your crepe is now done. You can put jam or chocolate inside, fold the crepe any way you want and put syrup on top, or you can be creative. Fruit tastes great with them too.
Repeat with the rest of the batter.
Breakfast or Lunch Crepes - (thicker for regular meal)
1. Place a large circle of batter in the middle of the pan, big enough so that it spreads to the outer edge (thicker than dessert crepes).
Note: For ingredients, you can cook them separately and place inside at the end or you can attempt to cook them with the crepe but I'm not promising anything.
2. Let the crepe cook until all of the outer edge becomes browned. Don't worry about air bubbles. At this point, flip the crepe over. It shouldn't be burned but a still brown in spots.
3. Let it cook for another 30 seconds. Your crepe is now done. Put the ingredients inside and fold or roll it up however you want. Put it on a plate and repeat with the rest of the batter.
Pictures I used were taken from the following: