Anyhoo, these are two of my favorite crepe recipes. Often I do a blend between the two.
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon double acting baking powder
2 tablespoons powdered sugar
2/3 cup milk (I use canned condensed without diluting it for a sweeter flavor)
1/3 cup water
1/2 teaspoon vanilla or grated lemon zest
Additionally to this recipe I often substitute vanilla sugar I make with a vanilla bean steeping in white cane sugar.
3 large eggs
1 1/2 cups whole milk (see note above)
1/2 cup water
1 1/2 cups unbleached all-purpose flour ( 7 1/2 ounces)
2 tablespoons Cognac
3 tablespoons sugar
1/2 teaspoon table salt
With either recipe I like to let the batter sit at room temperature for at least a half hour. It seems to thicken and relax it.
Also, I use a 1/4 cup measuring cup to dispense the batter to the pan.
The pictures above show creme frache with strawberry preserves and lemon zest with demerara sugar. And also creme frache with french wild cranberries.
The caviar board has creme frache with lemon zest, spicy coppa salami, toasted buttermilk bread squares, gherkins, and Irish cheddar.