I love these crepes. The only thing I would change about the ingredient list is to add a tablespoon water per batch (I usually double to make it go further), so they naturally spread out on the pan and are nice and thin. Without the extra tablespoon water, the batter is too thick and creates something more like a pancake than a crepe; you can't roll it up properly. I also add the ingredients differently than the recipe says -- all dry, then all wet (or vice versa); I wouldn't try it the way that's provided because of all of the negative reviews saying they weren't able to get lumps out.
In case you're new to baking, I'll add that I measure the flour by spooning it into the measuring cup and leveling it off. If you scoop the flour with the measuring cup directly you'll end up with too much flour. (It may work out fine, but you'll probably need to add more water to make it spread out well.)
These are a great crepe for savory fillings, but will work well for sweet fillings too, because the flavor is pretty neutral.
