These are akin to the crepes I've always made -- mine I call "crepes Bernier" because they come from a recipe from my godfather, Don Bernier. I like the trick of beating the egg with the dry stuff and a little of the liquid first, that's a good one, I will certainly have to try that. I've never been good at doing them on a pan, but I have a non-stick griddle that has always worked a trick. I just quickly smooth the batter out with the back of the measuring cup (I have some stainless steel ones that have beveled bottoms that smooth them nicely). My kids loved 'em growing up -- my younger son always had his plain, and my older son preferred chocolate syrup. I like them with strawberry preserves.