A recipe for crepes on About.com uses 3 eggs, 1-1/4 cups milk, 1/4 cup melted butter, 1 cup all-purpose flour and 1/8 teaspoon salt. Beat the eggs until smooth, and stir in milk and butter. Sift the flour and salt together into the egg mixture, beating well.
Let the crepe batter remain in the bowl for at least two hours at room temperature, or chill in the refrigerator for eight to 10 hours. Lightly grease a skillet or crepe pan, let the pan get extremely hot, and pour enough batter into the pan to make one crepe. Add a small amount of milk to the pan to thin the batter if it is too thick. Cook each crepe until both sides are light brown. Transfer crepes to a plate and lightly grease the pan before cooking another one.
Recipe variations that use the basic crepe batter include chocolate, cheese, dessert, cornmeal and whole wheat. To make chocolate crepes start with the basic batter and add in 1/4 cup sugar, 1 teaspoon vanilla and 3 tablespoons unsweetened cocoa. Add 1/2 cup grated cheese to the batter for cheese crepes. For hearty cornmeal crepes replace 1/2 cup flour with 1/2 cup cornmeal. Make sweet dessert crepes by adding 3 tablespoons sugar and 1 teaspoon vanilla to the batter and whole wheat crepes require swapping 1/2 cup white flour for 1/2 cup whole wheat flour.