Crepes

Slightly more than a 1/2 cup sugar
1/4 cup milk or half n half
1 tbsp sour cream (not necessary though, you can definitely do without)
Slightly more than a 1/2 cup of flour
4 eggs
Vanilla or any other essence/extract, or rose water

Filling options:

Cardamom seeds aka ilaichi, and saffron (if you want desi style)
Some kind of fruit of your choice, chopped up. Berries and banana work great.
Cool whip or some kind of whipped cream
Nutella


Method:

Pour the milk and sugar in a pan and cook on very low heat for 5 minutes or so or until the mixture is slightly thick. Then remove and let it cool for a couple minutes. In a separate bowl, beat all 4 eggs well with a beater, till slightly frothy. Add the flour and milk/sugar mixture, making sure the latter isn't too hot or it'll cook the eggs! Then beat everything altogether. At this point, add the cardamom and saffron if you want to. If you do, don't add the vanilla extract or rose water. If not, then add a half tbsp of either. The mixture should be very thin, that's how you want it. If you're used to the consistency of cake batter etc, don't worry, this is far from that. It should almost feel like a heavy egg mixture, not so much floury.

Melt butter in a pan on very low heat, making sure the entire pan is greased with the sides included. If you have those measuring cups, use the 1/3 cup to spoon batter and pour in the middle of the pan. Then move the pan around slightly till the batter forms a circle (it kind of will automatically when you start pouring it, but just to even it out). Cook for a few minutes of low heat, it's a process requiring patience because you absolutely canNOT increase the heat. In addition, you have to wait for the top of the crepe to cook without turning it over. That's why the batter has to be so thin. After the top part is cooked (won't look well done or anything, but cooked), pour your fruit or nutella or whatever filling in the middle of the crepe, then start rolling the crepe up from one end, covering the filling, until the entire thing closes up nicely right in your pan. Or, if you don't want to roll it all up, at least 'close' it like a book - one half over the other, so the filling melts just enough from the heat of the crepe.

Then take it out and dive in while it's still warm!