Flour, eggs, milk, a pinch of salt, and a whisk: crêpe batter is made in five minutes and the first crêpe is cooked ten minutes later. Resting for half an hour makes the crêpes softer, but it is not compulsory. A batter with 250 g of flour makes twelve to fifteen crêpes, and it keeps a day in the fridge.
The first crêpe is always ugly. It is there to set the heat of the pan, and it gets eaten standing in the kitchen. From the second one on, everything is fine.
250 g flour, 3 eggs, 500 ml milk, a pinch of salt: twelve to fifteen crêpes, four people. Without a scale: a little over two glasses of flour, three eggs, two and a half glasses of milk.
Five minutes of batter, thirty minutes of resting if you want, and a minute and a half per crêpe. The first to eat is the one at the pan.
Lumps: a go with the immersion blender, or pass the batter through a sieve, nobody will know. Too thick: a little milk. The crêpes stick: the pan was not hot enough or not greased enough. They tear when turning: wait for the edges to come loose on their own. The batter is too thin and the crêpes are fragile: a spoon of flour, whisked in.
Sugar crêpes tonight, and ham and cheese crêpes tomorrow lunch with the same batter.
Very easy