Add a dash of vanilla for flavor. Just a few drops. Also, if you are doing this in the pan you must use butter on the pan first. Oil will be too slick. Pans should be no more than 9 inches in diameter or you will end up tearing the crepes. Flip the crepes when the edges start turning upwards. Finally the trick to getting flat, even crepes using a pan is to pick the pan up and rotate it at an angle as you pour the batter. I know it says to use 1/4 cup but I use a 1/3 and fill as needed, return unused portion back to batter.
