I was raised on crepe's, being in South Louisiana, we make lots of crepe's. My mother would make a regular batter of pancake mix and thin it out with water, until it was just the right consistency to pour into the frying pan and you would then rotate the pan and the mix would cover the bottom of the pan to make a flat crepe. We use a teflon skillet that is oiled. Once the crepe is browning on the edges and making little bubbles in the middle, you carefully turn it over trying to avoid tearing it. Then after a couple of minutes on this side, you release it from the pan onto a large dinner plate. We sprinkle sugar on it and roll it up, and we called this rolled up pancakes - oh delicious. You can sprinkle powdered confectioners' sugar and roll up, or cream cheese and jam, or whatever you desire. You can cook breakfast sausage and eggs, and roll that up, it's your choice.
Once you learn to make the crepe, it's simple to fill it up with whatever you like.
Method
Place ingredients in a food processor or blender with a pinch of salt.
Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin fi lm and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.