If the batter is too thick to run easily, add some more milk. If it is too thin and runny, add a tbsp of flour at a time. It should be runny like heavy cream.

Heat a nonstick round pan (like a well seasoned 10" cast iron griddle) on medium heat to 350F. Pour the batter in about 1/3c at a time for a 10" skillet, and swirl to make a thin coating. It should fully coat the bottom of the pan and start to set up just as you are done swirling. Wait until the edges become dry and start to curl up and flip. The crepe is done when both sides just barely start to brown. Too much browning will make the crepe taste eggy and possibly burnt.

Makes about 8 crepes