They look fancy and can appear like a tremendous amount of work, but in reality your basic everyday crepe is a fairly easy thing to do, and actually kind of fun to boot. The recipe is pretty no fail, the only real challenge being the cooking process. You might fuck up the first or second one, but after a few tries you'll be a pro in no time with this recipe.
Ingredients
1 cup all purpose flour
pinch of salt
1 tablespoon sugar
1 1/2 cup of milk (or soymilk)
3 eggs
2 tablespoons melted butter
The How (Detailed for your benefit)
Getting saute pan hot to begin is crucial to getting properly cooked crepes and really the only important step to being a pro. Like you're preheating an oven, set burner to low and let your saute pan warm up while you mix ingredients. Do a wet and dry bowl, whisking flour, salt and sugar in one and the milk and eggs in the other. Combine both, whisk together, then add the melted butter. Batter = done.
Crank heat up to medium and and add some oil. With small piece of a paper towel, spread the oil around the pan even so it coats. Let the pan heat to medium properly, and then test, dropping a little batter in and see if the underside cooks relatively quickly (20 seconds or so). If it is browned and crispy relatively quickly (1 minute or 2), you're ready to go, if not crank heat a touch higher and let it heat a bit more before finally starting.
I like to use a nice sized measuring cup to do the crepes. Spoon a decent amount of the batter and pour into pan steadily, swirling to even coat. Once enough batter hits the pan to cover and make a nice round crepe, reserve batter in your measuring cup if left over, stand back and let the magic happen. About 40 seconds to a minute later, you should be able to start pulling at the crepe with a spatula and looking at the underside. Once there's a nice brown coloring, use the spatula to raise the crepe slightly, then use your fingers to flip the crepe and cook the topside for a few seconds. Once it's done, put the crepe on your wire rack to cool. Add some oil to the pan and with the paper towel, once again spread around evenly and repeat crepe making instructions until all your batter is all gone.
Once you've got the recipe down, the world is yours. Sweet, savory, both; have fun with the combinations and find what fits your taste. If not feeling creative, banana and nutella always does it for me. Mmm, banana and nutella.