Crepes are so easy once you've got the rhythm down, but they do take a little practice and some finesse.
What you will need
1 ½ cups AP Flour
1 1/2 cups Water
1 tsp Salt
Olive Oil(Nutritional facts 316 calories, 21.51 g fat, 16.42 g carbohydrates, 13.88 g protein, 810 mg cholesterol, 322 mg sodium)
How to cook
Crack the eggs into a large mixing bowl.
Add the water and whisk well.
Add the flour and whisk until smooth.
Whisk in a pinch of salt.
Place the batter in the fridge to chill for about 30 minutes.
Coat a heavy skillet with a thin slick of oil and place it over medium-high heat. It's helpful to keep a folded paper towel on hand to wipe the oil cleanly over the pan without puddling.
And now for the finesse. Stir in water, in small increments, until the batter thins to the consistency of heavy cream. You may need to try a couple of crepes before you settle at a consistency you like. The batter should flow around the pan quickly enough to coat it, but it shouldn't be so thin that it breaks apart when you try to separate it from the pan.
Spoon some batter into the hot pan. Tilt the pan to coat the batter out to the edge of the pan, adding batter as necessary.
When the batter is dried on the surface, gently slip a spatula under the crepe and flip it over to cook the opposite side.