Crepe recipe

In my experience, North Americans cannot make crepes. I've seen crepes advertised, but then what they actually made was always more like a Dutch pancake - much thicker and chewier than a crepe. As a general principle, if you did not eat it in France, it was probably not a crepe.

A crepe is a very thin pancake, maybe 1mm thick, or as thin as you can get it whilst still covering the pan. Traditionally, they are eaten with the minimal but delicious accompaniment of sprinkled sugar and and freshly squeezed lemon juice (both added to taste once it is cooked). They aren't hard to make but it does take will-power and some practice.
In England, we eat a great many of these on Shrove Tuesday (sometimes called Pancake Day) but they make a great weekend breakfast all year round.

4 eggs
1 cup flour
approx 2 cups milk (you may need to add more, using your discretion)
butter for frying

- Using a balloon whisk, mix the eggs in a large bowl. Mix in the flour and then add the milk, very gradually, while whisking. You want to achieve a fairly thin batter without any lumps. It will be a lot thinner than batter for American style pancakes and should pour only a bit thicker than milk.

- Heat a nonstick frying pan on moderate heat and add about 1/2 to 1/3 tsp of butter aka a 'dollup' and swirl it around.

- When the butter is just starting to sizzle, add the batter and swirl it around to cover the base of the pan. I use a 1/2 cup sized measuring cup, not completely full, to get a consistent amount each time. The amount of batter you need will depend on the size of your pan, but be sparing. If you make a crepe with a couple of holes then it isn't a disaster: you can quickly add a couple of drops more batter over the hole, or just eat it holely and it'll still taste great. Don't add too much batter or you will certainly not achieve a crepe. See Troubleshooting.

- Cook the crepe until it is lightly browned in places but not at all crispy and then turn it over. Depending on the heat, it will probably take a couple of minutes. Tossing it into the air is optional here and perhaps only advisable for the bold or experienced; it is easier to use a spatula. Cook until lightly browned on both sides.

- Slide or lift the crepe onto a plate. I suggest eating the first one with sugar and lemon juice, but yoghurt and maple syrup is a good 'Canadian' alternative.

- Continue making crepes until you have used all the batter (you will need less butter for subequent crepes). It should provide a breakfast for 2 very hungry people, or maybe 3 less hungry ones. You can scale down the recipe if you want fewer pancakes, but 2 eggs is the practicable minimum.

Troubleshooting:
1. I think my pancake is too thick.
You either need to add less batter to the pan, or your batter is too thick, or both. Try adding less batter for on the next pancake and maybe less again for the one after that. If that doesn't work, then you need to judiciously add a few tablespoons more milk to the batter. If it still doesn't work, then feel free to blame me for not giving more exact measurements.
2. My pancake keeps going crispy or burning.
Don't cook it for so long and/or turn down the heat.
3. My pancake doesn't turn brown.
Cook it for longer and/or turn up the heat.
4. I don't like these thin pancakes.
Well, you don't have to eat them! Next time, make the batter with less milk and go Dutch or American style.