I've been looking at various recipes for crepes and they differ widely in proportion of eggs to flour. In "Simple French Food," Richard Olney says the best crepes have a higher ratio of egg to flour, so he uses 3 eggs to 1/3C flour. Most other recipes I'm seeing have 3 eggs to 1C flour. Both methods include 1C liquid (water, milk, even beer!).
Any opinions out there? I'm eager to break in my new crepe pan. Thanks!