CREPES ARE NOT SCARY! THEY ARE NOT MAGIC! THEY ARE EASY!
This recipe can be used for sweet or savory crepes.
Jacques Pépin: "I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious."
Jacques Pépin Crepes on YouTube
From chefshop.com.

Place a stack of cooked, cooled crepes (between layers of wax paper) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months...or forever! If they are frozen, thaw in a microwave for 15 seconds, or in a skillet for a few seconds until it is hot.

** I use a 1/4 cup measuring cup, which is about 4 tablespoons, for a 10" pan. When I use a 7" pan I use about 1/2 that amount, so 1/8 cup.