The recipe for crêpes is about as simple as it gets.
1 cup flour
1 cup milk
pinch of salt
Sieve the flour and salt into a bowl. Make a well in the center and add a beaten egg and a little milk. Whisk, gradually adding more milk to incorporate the flour, leaving no lumps.
Heat a non-stick pan on medium heat, and add enough batter to the hot pan, so that as you rotate the pan, there is enough to create a thin layer to cover the bottom of the pan. I have a very large pan, so I use about 3/4 cup of batter. Add it all at once to the center of the pan, lift off the heat and rotate. When the surface looks dry-ish, flip the crepe and cook for a few seconds on that side. Remove to a plate and you are ready to make the next one.
For our filling, we used leftover strawberry sauce from the birthday cake, plus a sprinkle of icing sugar.