This amount is good for about 2 people (10-12 crepes).  Multiply as needed.
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1 c (150 g) flour<p>
2 eggs<p>
pinch salt<p>
1 1/2 T sugar<p>
milk (2%)<p>

Mix eggs and flour and a little milk.  Add milk until batter is more liquid than pancake batter and runs freely.  Put a drop of oil in  an old non-stick frying pan and heat until very hot. Add just enough batter for one crepe and spread thinly in pan.  Flip crepes when no liquid left on top side.  Second side will need less cooking time. If crepes tear, the batter has too much liquid.
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Recipe courtesy of Andrej Bauer.