Crepes are one of those foods that seem really easy to make but actually it isn't. I have to follow my recipe every time I make them. The milk, flour and egg ratio is important. Otherwise, it doesn't taste quite right and I have difficulty getting the right thickness and consistency.
After about three tries, I realized that I only need to pour a little bit of the mixture and then spread it out on the pan by moving the pan in different directions. Also, the pan needs to be really hot. Since crepes are thin, you don't need to worry about the insides not cooking. I keep the heat high but flip it over quickly and take it off the pan quickly so that it doesn't burn.
I make the crepe filling ready before I start making the crepes because crepes taste good when they're warm. I fill it right when I take it off the pan and eat it in a couple of minutes. If I don't have everything ready to go, I'm confused about what I'm doing and the crepes don't come out good. Like I said, making crepes looks easy, but it's hard.