Crêpe recipe

Every couple of weeks lately I have made some thin crêpes, experimenting with the proportions and soliciting feedback. My starting point was from my favorite recipe books which call them various things including French pancakes. For Americans it is worth noting that these are unleavened: I use plain flour. I find myself settling on around 300g of milk, 100g of flour, two teaspoons of oil and an egg per person for a few crêpes costing around 3MJ. The batter's easily mixed: I just make a well in the flour into which I dump everything else (except I hold back most of the milk) and I just mix it all, gradually adding the milk, then let it sit awhile before cooking the stack of crêpes.