THOSE BEGUILING PAPER-THIN PANCAKES...

Outside Brittany (the large peninsula that is the westernmost region of France), Crêpes are not everyday food. Crêpes are a special treat for French schoolchildren. At home, they are most often a dessert. Ambitious cooks can also use crêpes as wraps for fancy appetizers. In a Crêperie, the typical Breton crêpe restaurant, be it in Quimper or in Chicago, you order one crêpe at a time. You may start with a ham and cheese crêpe topped with a sunny-side-up egg, then move on to a spinach and onion crêpe. Then, after a plain buttered crêpe to regain your bearings, you might order a chestnut purée crêpe. Hard cider will be poured into big breakfast bowls for adults and children alike and precious family memories will result. 
The most important component for success with crêpes is a good non-stick frying pan. And if you're scared of flipping crêpes, remember you may just as well turn them over with a spatula.

RECIPES

BASIC BATTER (will yield about 15 crêpes)

In a big bowl, combine the flours and the salt. Dig a sort of well in the middle. Break the eggs and pour the oil in the well. Start stirring with a wooden spoon, but before it becomes too hard, add some milk, about 1/4 cup at a time. You don't want a thick, solid mess, but you don't want to add too much milk at once either. Stir very vigorously and incorporate all the milk this way.
If your batter is lumpy, give it a little help with a whisk or an egg beater. The batter should be smooth and “make a ribbon” when you drop some from the spoon. Let the batter rest, if possible, for 30 minutes while you prepare your work station and the garnishes.

GARNISHES

Butter and sugar
Jam / Preserves
Fried apple, pineapple or banana chunks
Grand-Marnier
Vanilla Ice Cream

Pour some oil in a cereal bowl. 
Wrap the tines of a fork with a paper towel and hold it in place with a rubber band. This will be the “brush” with which you will lightly oil the pan. You may use a pastry brush but the heat might damage it.
Heat your non-stick frying pan on a medium fire.
Lightly oil the pan.
With a ladle, pour just the right amount of batter (for a 10” skillet, it will be about 6fl.oz). With your other hand, tilt the skillet to cover the surface with as little batter as possible. When the top of the crêpe is dry, you will soon want to peek under the crêpe. When a bit of color appears, flip or turn the crêpe over. When both sides are nicely colored, slide the cooked crêpe onto a plate. 
Lightly oil the pan and repeat the process.
If the first crêpe is too thick and heavy, dilute the batter with a little water or milk. Don't worry if some crêpes poof up like poori bread.
Adjust your fire so that the crêpes get a nice color, but no black spots.
Keep cooking all the crêpes and stacking them, unless this is an occasion for children. In that case, just dust the crêpes with sugar, fold or roll them and give them away as fast are you are making them.
Once all the crêpes are cooked, fill them up with the desired garnishes. Then reheat the packages gently in the skillet, on a medium-low fire, with a little butter.