It’s all in the batter:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
5 tablespoons melted butter
Grand Marnier, Cognac, or Triple Sec
Place flour, sugar and salt in deep bowl, make a depression in center and crack in the eggs. With a whisk stir the center and pick up bits of flour as you twirl, slowly add milk and butter.
My grandmother ALWAYS added a tablespoon or two of liquor and let the batter sit overnight. If you find it too thick, add more liquid so that it barely coats the pan. A thick crepe is a bad crepe. Make sure your pan is HOT and you cook the first side till it’s crispy brown. Flip it and fold. Don’t overcook. No worries, practice makes perfect.