I make finnish crepes, they aren't fancy at all, they thick and look odd
french crepes are thin and look like paper, in my eyes at least
http://www.dlc.fi/~marianna/gourmet/16_3.htm
Finnish crepe recipe, if you do not dare press the link:
500 ml milk (5dl = 2.11337642 US cups)
3 eggs
½ tsp salt
200 ml flour (2dl = 0.845350568 US cups)
(50 g butter)
Whip the eggs and half of the milk to a nice batch of light yellow, then slowly sift in the flour while whipping it to make sure there is no flour bunches, add the rest of the milk and the salt, whip it so it is nice and no bunches of flour, let it stand for about an hour. The flour will thicken, the crepe batter is very very watery, it is like you did nothing to the milk, don't worry thought. It's supposed to be like that
now put the butter in the frying pan, to melt it, then pour the melted butter from the pan into the batter, whip the batter so the butter is mixed in alright. Then pour enough batter into the pan so you cover the pan, nothing more, it should be thin, not too thing, think 2 french crepes thick.
now fry the finnish crepe on one side, till you see that the upper batter had gone yellow and won't move when you pick up the pan, now turn it over, the crepe in the pan, and fry it for about half a minute on the other side. eat it, don't burn yourself :)