Crepes
Moe Tefan
this recipe is more floury, more of a European type crepe

1 cup flour
pinch salt
1 egg
1 1/4 cup milk
vegetable oil
tiny bit of beer (to thin)

Mix flour and salt together in medium bowl. Push flour to the sides of the bowl, making a well in the center.
Put egg & milk into a separate bowl and beat together. Pour into the well of the flour mix. Mix gently by stirring & drawing in flour until it has all been incorporated. Add a tiny bit of beer to thin the batter. (since I don't use beer, I either add a tiny bit of extra milk, or don't do anything and just spread it thinly)
Heat a little oil in a small frying pan oven med heat; pour a little batter in the pan, tilting the pan to let the batter distribute itself thinly around the pan. Use a spatula tip to spread thiner or even out, if needed. Cook to desired doneness (generally just before golden). Use spatula to flip and cook other side.

Serving ideas: with Nutela, bananas & whipped cream; fruit & whipped cream; fruit & vanilla creme sauce (found on this blog under Dessert Sauces); sandwich fixins; Turkey Crepes (found on this blog under Dinners).

Crepes
Cathy Starr
this recipe is a more eggy crepe

3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 tsp salt

Mix in a blender for 1 min, scraping down the sides. Refrigerate 1 hour. Pour in oiled or sprayed frying pan, cook each side till golden. Makes about 1 dozen.

Serving ideas: Same as above. This recipe to use just depends on your taste of type of crepe. My favorite way of eating these was to fill them with spinach souffle. Sounds weird, but I love it!