Making the crepe batter:
Always mise en place (gather all of) your ingredients before you begin to prepare a recipe.
Add the milk (or water) and whisk until the mixture is very smooth and no lumps remain.
It is best to let the batter rest at least 10 minutes to fully hydrate.
shaping the crepe:
Use a 1/4 cup measuring cup to pour the batter into the center of the hot pan using a circular motion.
You should end up with a fairly round, pancake size circle of batter in the middle of the pan.
Begin tilting the pan in a circular motion until the crepe batter is spread thin and covers most of the bottom of the pan.
If the pan is too hot, the batter will begin to cook and you will not be able to create a thin round crepe. If this is the case, turn down the heat or let the pan cool slightly before adding the batter.
Continue tilting the pan until you have a round crepe. This may take a little practice, but you will get it after a couple of crepes.
Cooking the crepe:
Once the crepe thinly covers the bottom of the pan, return the pan to the heat and cook for 1 to 2 minutes on the first side.
When the first side is cooked, use a spatula and your fingers if necessary to flip the crepe. The crepe should be lightly browned on the first side.
Let the crepe cook for another minute or two on the second side. As each crepe is cooked, stack them onto a plate and cover with a kitchen towel.