This recipe taught me how to make crepes and so far, it's the best, despite the website's, er, not fancy deisgn: http://pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html

You can half or even quarter the recipe. But mostly I just like reassurances that 1) you don't need fancy things to cook crepes, and 2) at least one crepe will come out messed up.

My to-go crepe recipe is: 4 eggs, 2 cups of AP flour, 1cup of milk, 1 cup of water, 3 tsp oil, 1 tsp salt, optional: 1 tsp/tbs sugar (depends on how you like).

Whisk eggs, add milk, stir well, add other ingredients (you can sift flour to prevent lumping), mix fine until there's no dry part, but don't over mix. Thin with milk/water if it's too thick to spread. Use a ladle or a cup to grab some of the mix and put it on a medium/high heated, very mildly oiled non-stick crepe pan (or you can generously spray it with oil if it's not non-stick), quickly distribute the mix within the pan equally, when the edges start to come up, turn it over with a spatula, let the other side cook also and transfer to a serving plate. Repeat for the remaining mix.

You can top it whatever you like but my favourite topping are apple sauce or nutella/banana slices combination, just like I had in Paris. :)

Bon Appétit!

My favorite is Julia Child's recipe

I agree with TORTUGA98. Here it is on Epicurious.
http://www.epicurious.com/recipes/food/views/Crepes-Fines-Sucrees-100838

Thanks to TheKitchn for posting my question and to everyone for their suggestions! The Julia Child recipe via epicurious sounds really good. I was looking for a recipe that uses a combination of milk and water. I can't use beer and would likely opt out of using liqueur in the Julia recipe because of my 6-year old.

I will take a closer look and give some version of a crepe recipe a try soon - after my son's 7th birthday and Father's Day this weekend, and the school year wraps up next week. Thank you!

This is my go-to recipe for crepes:
http://www.epicurious.com/recipes/food/views/Breakfast-Crepes-108134

They come out perfect every time.

I like Julia Child's recipe (I got it out of the book "Julia and Jacques Cooking at Home").

Monica, when you cook the crêpes, the alcohol will cook out and only a malty/fruity/etc taste will be left behind. I would advise you not to pass on a recipe just because of beer/cider/cognac/etc. in the batter.

1 L room-temperature milk, 3 tbsp melted butter, 2 eggs
add flour until there's enough of it - you could try to make small samples to see if it's the right texture
heat non-stick skillet to medium heat, swivel one way as you pour the batter. you wanna coat the skillet in a thin even layer, might take a few tries. once the crepe is golden on the bottom, flip and get the other side done. easy-peasy!

i don't really understand the whole "water-in-crepes" thing.. i've tried recipes that mix milk with water and they never turn out as flavorful as all milk.

love crepes!

Thanks, AZANDJ- point taken.

I use that one http://frenchybutchic.blogspot.com/2008/02/national-crpe-holiday-aka-la-chandeleur.html

The point about mixing water with the milk is to make them lighter. The most important thing about crepes batter is to let it rest for a while. And the second most important thing is to have a hot enough skillet.
If you don't want to flavor the batter with any type of booze, orange blossom water is really great.

Alton Brown has a recipe that comes out perfectly every time. If your family/friends aren't into cooking, they will be amazed at your skill after trying these.

Excellent Recipe, I would like to share Crepes with Scrambled Eggs - Video Recipe, it’s very Easy and makes the best breakfast.
Video Recipe: http://youtu.be/cXkJsg9ykzg
http://www.youtube.com/StevesEasyCooking

Enjoy!

As a french, i have coocked a lot of crepes, even if i'm a very bad coocker. I think it will not be difficult and very funny to make some.

I guess if there is really a secret for the recipe : there are several versions like as "galette" (buckwheat version) , "crepe" (flour version), Vegan or gluten free, milk free versions...

The first point is to take one recipe that you like and try to adapt it to your taste

But for me the big points (tip?), common to every batter, are:
- a good pan than can make the difference (in France, theses pan are more expensives);
- a hot temperature for the hotplate...

Bon appetit !