How to make the perfect crepes?!

Crêpes are so easy to make, it's almost criminal! They always turn out consistently and are hard to ruin. The only trick is figuring out the right heat for the pan*. Another wonderful thing about crepes is that people are easily impressed by them. You might consider yourself a "beginner" in the kitchen, but making a crepe dish will always win your friends' respect.

Ingredients
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup melted unsalted butter

Method
Add ingredients in a blender. Blend for 1 minute. Scrap down sides, blend another 20 seconds.

Refrigerate batter for at least 1 hour.

Cook crêpes in a pan at medium – high heat.

*Selecting the right pan to use is important, but you don’t need a crêpe pan or even a non – stick pan. You can use any sauté pan, just make sure the pan is hot enough that a bead of water will dance on its surface. Season the pan with butter before the first crepe, but afterwards there's enough butter in the batter. If the temperature is too hot the batter will splatter as it hits the pan and it the crepes will have an odd "doily" pattern. If the batter seems too thick, add 1 or 2 tablespoons of milk to the batter.

Use about 2 to 3 tablespoons batter per crêpe. Pour into the pan and immediately swirl the pan around so the batter cotes the bottom crêpe size should be about 8 inches]. Cook for about 30 to 45 seconds, flip and cook for only about 10 more seconds.

When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely.

simple, use everyday ingredients -milk, egg, flour and the like.
Swill the mix in a lightly oiled .pan and turn over(optional)

Use a teflon coated flat pan.
Pour 1 spoon of batter into a little oiled flat pan.
When it turns colour, cover the pan with a larger plate and flip it on to the plate.
After that slide the unooked side into the pan again.
Adding a little corn starch in the batter will help

Tried it myself

shockingly they turn with regular pancake turner!!!

crepe batter is really thin using more eggs and milk than pancake batter. The egg gives it strength to be turned easily.

do not put more than 1/4 cup batter in the pan, then swirl it around to fit the bottom or about 6 to 8 inches circle.

all your answers
http://pages.cs.wisc.edu/~roy/Crepes/Mak…