one of the keys to making good crepes is finding the right pan. i have a crepe pan that i bought a few years ago. i use it only for crepes, nothing else. my roommates know that this pan is only to be used for crepes.
another key is a good recipe. i found this one on cooking.com, and i use it all the time. the recipe only makes about 6 crepes. so if you want more, you'll have to adjust the recipe which isn't too hard.
i recently have been giving a friend cooking lessons, and we made crepes. however instead of sweet dessert crepes, we did savory crepes. what are savory crepes? just change the filling.
we cooked up some smoked sausages with onions and garlic. then added red bell peppers and finally spinach. add the spinach last so that it doesn't wilt too much.
you can easily have a whole meal of savory and sweet crepes.
it's one of my favorite things to make for guests who come from out of town or on special occasions or just b/c i feel like crepes one day.
here's the recipe below. it yields about enough for 2 people (6 crepes).
1 large egg plus 1 large egg yolk
1 1/2 teaspoons sugar
1/2 cup flour
3/4 cup milk
2 tablespoons butter or margarine, melted
TO MAKE THE CREPE BATTER: With an electric mixer at medium speed, beat together the egg, egg yolk, sugar, flour and 1/4 cup of the milk, until the mixture is well blended. Beat in the melted butter and remaining milk to form a smooth batter. Sieve the batter if necessary. Refrigerate for at least 30 minutes or the batter may be frozen at this stage.
TO COOK THE CREPES: Drop spoonfuls of the batter on a lightly oiled skillet or crepe pan and quickly spread the batter from the center in a circular fashion, using the underside of the spoon. Cook until the bottom side of the crepes are golden brown. Carefully turn them over to lightly brown the other side. Remove the crepes from the pan, stacking them on a plate.