This recipe works well for crepes as well, but you may want to add another egg.
2 ½ dl flour
½ teaspoon salt
Mix flour and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk and then the eggs. Allow to rest and swell for approximately 30 minutes. Melt half the butter in a frying pan and whisk it into the batter. Use rest of butter to fry thin pancakes.
How many people the recipe is for, vary, of course on how hungry you are! The recipe makes about 16 pancakes.