Crepes are a favorite for breakfast around these parts. Best spread with Nutella, folded into fourths and eaten warm. They keep well if stored flat and wrapped in foil. Make the batter the night before so it can settle overnight. If you use it right away, it gets too bubbly when cooking.
You'll need a crepe pan. Mine is an 8" de Buyer, and I love it. Heat the pan on med-high (butter the pan the first time you use it, but never again, as long as you don't wash it -- just wipe down after use). Scoop about 1/4 c of batter. Before you start pouring, lift the pan from the heat. Quickly rotate the pan with your wrist as you pour the batter so it spreads evenly across the pan. They don't take long to cook (10-20 seconds per side) and make for good breakfast table entertainment when you flip them (particularly when they flop on the floor). Give the pan a shake to loosen the sides and flip with a flick of the wrist.
We're creatures of habit and always spread half of the warm crepe with Nutella. Whipped cream is good too, and strawberries when in season. Fold in half and then fold again.
Crepes (recipe from Food Network, courtesy Alton Brown)
Combine in blender:
2 lg eggs | 3/4 c milk | 1/2 c water | 1 c flour | 3 T melted butter, cooled slightly