ONE UP CRÊPES

Crepes are not just French food. Bosnians, for example, make them on a regular basis (though they've been countrified in translation to "pancakes"). We make big ones and roll them up with jam or eurocrem (trans. "eurocream"), the classic progenitor of Nutella.
This particular recipe is fusion, because my friend Pang dug up the idea to a) use whole wheat and b) load the batter with butter. I've never gone back, and my mother also favours this version, after years of making them her way.
The thing to remember about crepes is that every batter will be different; it's no use measuring things out, just go in basic splotches and add milk or flour to thin or thicken as needed (don't go over two eggs, however, else you get omelet). You'll know when the batter hits the pan if it's too thick or thin, and it can go either way no matter how religiously you follow a recipe. So, arm yourself with confidence and modify, modify, modify.
Also essential in crepe making is a) a nonstick vessel and b) the correct amount of oil. Too much is pure poison for the veins, but too little will not allow the batter to spread nicely. Oil spray has never worked for me, but if know how to wield the stuff, I don't see why it can't be used instead.

INGREDIENTS:
1/2c melted butter
2 eggs
anywhere from 1-2c whole-wheat flour
~1l milk

Some kind of spread


INSTRUCTIONS:
Whisk together the butter and egg, then pour in milk and whisk the lot. Add flour in increments until the batter is nice and runny (as pictured above). Whisk the batter so that there aren't any lumps. It needs to be soupy but not watery. It is much better if it rests for at least an hour (a day is ideal).
If the crepe doesn't form a solid sheet when you pour it into the pan, add flour. If the batter doesn't run smoothly enough across the pan when you're turning it around, add milk.
Heat a non-stick pan to medium-high. Pour on about a teaspoon of oil and spread it around the bottom of the pan. While pouring (something less than 1/4cup's worth of batter, depending on the size of the vessel) into the pan, rotate the pan slowly so that the batter spreads across the bottom. Wait until it looks somewhat cooked on top. Slowly prod the sides to see if it's come unstuck from the bottom. Then, flip over and briefly cook on the other side. ***It is essential that the crepe be cooked enough before flipping; so many tears I've cried over a too-soft crepe I've flipped when it comes back all smushed into itself, completely useless. Deposit the done crepe onto a plate and continue the process, adding a bit of oil each time. If you happen to put too much oil for one crepe, there should be enough left over so that you don't have to oil the next one. This way, the fat content is somewhat moderated.
You can roll and eat these as you make them, or save up a fat stack for later. Hot or cold, they're delicious.