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.