I like the way you nonchalantly included the recipe.

They look a touch thick and idk I’m a sucker for a little leopard spotting on these.

"Are you going to eat that?"

That's essentially what we call pancakes in the UK (though confusing, there are also 'Scotch Pancakes'). British pancakes can be sweet or savoury though so you don't usually include sugar, and they don't typically contain butter either AFAIK. The batter is just the same as used for Yorkshire Puddings.

Edit: those downvoting care to give any reason? My comment is essentially factual AFAIK so I'm not sure what that is all about.

You can get cleaner edges if you dilute your batter a bit more with some milk, then when you put your ladle of batter in the centre of the pan, pick it up and swirl it around so that the batter spreads evenly. I usually get about 1-1/2 turns and the edges come out perfect every time. Example shown here with photos. Use the largest non stick pan you have. I use a 14” pan. If you can’t get a good swirl it means your batter is too thick, dilute it with a bit more milk. If your crepe has too many bubble holes in it, just shake and tap your batter bowl a bit to get the air bubbles to rise to the top and break them with a spoon. Do this a few times and you should get all the air out of the batter and super smooth crepes.

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turn down the temp. and be patient.

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I'd like this to be the standard for all food pics. Served with a side of an adorable cartoon where applicable.

Cutest page for a recipe book. Looks great!!

I saw this, went to my kitchen and made some. Topped them with butter and marionberry jam. Mmm mmm.

Thanks for the inspiration!

Pancakes are yummy needs syrup tho

More eggs (3-4), replace the water with milk. Don't need the sugar (add some after if people want). Less flour to milk ratio, about 1.5 cups milk to 1 cup should do it.

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Large pan, medium heat with some butter, put in enough to not cover the whole, but swirl it so it will make a thin crepe and nice soft edges. They should be soft enough to be foldable when done.

I too use the first basic crepe recipe that comes up from Allrecipes in Google results

That's a pancake

There's a good boi waiting for his share...

Wait, making crepes (european pancakes, honestly) is considered what? Its the most basic stuff you should learn, why would it be special?eggs with milk and flour? Big effin deal, fill it up with anything you like and boom, great and simple meal that will get you fed

What the dog doin?

Seeing how they're burned and have wonky edges, you could use a little practice. Or maybe a better recipe.

I'll just give you mine. I don't know what the differences are because I can't be bothered to convert cups to normal units.

For ~6 crepes:

- 2 eggs

- 300 ml milk

- 130 g flour

- dash of salt and sugar (skip sugar if planning to use savory stuffing)

I don't do butter.

Mix the liquid stuff (eggs and milk), whisk it until you no longer have pieces of yolk, then slowly add flour bit by bit while stirring vigorously to prevent lumps.

Get a non-stick pan, low to medium heat so you don't burn things, put in a few drops of oil or lightly coat it with butter, and use a ladle to pour the batter in (pour in the middle and swirl around to cover the pan). When you pour, make a mental note of whether it was too much or too little, and adjust the next pour accordingly. Batter should fill the entire pan so the edges serve as a perfect circle mold. Remember what's the best amount of batter in your ladle for your pan and always use that amount. If unsure about how long to cook, gently lift the edge occasionally to check for doneness. Should be golden with some light brown patches here and there.