You will need the following ingredients and about a half hour to make around 12 crepes.
*1.5 cups all-purpose flour
*1 tablespoon sugar
*0.5 teaspoon baking powder
*0.5 teaspoon salt
*2 cups milk
*2 tablespoons melted butter or margarine
*0.5 teaspoon vanilla
*2 large eggs
*Butter, oil, or PAM to lube the pan
*Topping or filling of your choice
For the topping or filling I prefer yogurt for breakfast and turkey, pepper jack cheese, and mustard for lunch. Nutella is popular for a treat. You can put anything you want in them.
Step 1: The Preperations
In a large bowl, one that you can pour from is best, mix all the dry ingredients: flour, sugar, baking powder, and salt. Then mix in the rest of the ingredients: milk, butter, vanilla, and eggs.
Mix it until it's smooth. A hand mixer is helpful here, but I find that a power mixer is overkill. As you cook the crepes, more mixing will be required because the butter will cool and lump up.
Smear a light coat of butter on a frying pan that is larger than 8 inches and heat over medium heat. Once the butter starts to bubble you are ready for the next step.
Step 2: Lets Get Cookin'
Pour a small amount (around 0.25 of a cup) of batter into the center of your pan. Lean your pan slightly to the side and rotate to spread the batter to an even thin layer.
Put the pan back on the burner and cook until the edges look dry. It won't take very long. Loosen the edges with a spatula and then flip your crepe (carefully) over and cook until it's golden on the bottom. Again it won't take very long.
Loosen it up with the spatula again and set this crepe aside and start another. This first crepe will be too buttery to serve so you might as well eat it while you cook the rest.
Just stack them up on a warm plate for now. We'll fill them when we're done cooking.
Step 3: Fill 'em, Serve 'em, Eat 'em
If you're going to use cheese and meat, then you should layer the meat and cheese in the middle fold the edges up and over and heat on a pan to melt the cheese.
Serve and enjoy!
This recipe is adapted from pg 60 of Betty Crocker's "Big Red Cook Book"