Quick Crêpes

I love crêpes and wanted to make some the other day for breakfast.  However, I was being lazy and didn't prepare for it the night before, as is usual for most recipes I have tried.  I used to make crêpes that did not need refrigeration when I was teaching French at high schools, but have since lost that recipe (well, it's somewhere in all my old stuff...let's just say that's a task for six rainy days in a row lol).  This recipe looked similar to mine so I decided to give it a whirl.  Eventually I added enough milk to make the batter thinner and they turned out good enough; I plan to try other ones to find a better version :)

Here is a link to the original recipe:
http://allrecipes.com/recipe/16383/basic-crepes

Ingredients:

1 c. all-purpose flour
2 eggs
1 c. milk (possibly more--add until batter is very thin)
1/2 c. water
1/4 tsp. salt
2 T. melted butter

Instructions:

1. In a large mixing bowl, whisk together the flour and eggs.  (Actually, DON'T do this--I'm only including it because I followed the recipe's directions, despite thinking it would become lumpy (which it did).  BETTER PLAN: Whisk together milk, eggs, and water, then the flour.)

2. Gradually add in the milk and water (again, see note on #1).

3. Add salt and butter; beat until smooth.

4. Heat a griddle or non-stick 10 inch skillet over medium-high heat.  Pour approximately 1/4 c. of batter into center, then immediately tilt pan to swirl and coat.  (You want a nearly paper-thin layer.)

5. Cook until edges are lightly browned (usually 1-2 minutes).  Flip and cook for 1 minute on other side.

6. Serve immediately with topping of choice.  I chose Nutella, which I spread over it and then folded in half twice (if you are serving with fruit, I suggest rolling up instead).