Crepes are like pancakes--there are different styles in each region. All are good. They're just different. This is the recipe my mother-in-law who is from Brittany uses. Adding water to the dough makes it so the dough forms little holes in it. The crepe is also moist. The more typical crepe from the Paris region is dry and papery.
3/4 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla
3/4 cup water
Combine all ingredients except water. Beat for 2 minutes.
Add water. Beat until smooth.
Spoon 3-4 tablespoons of the batter onto a 10 inch, greased skillet on medium-high heat. Lift and tilt the skillet to spread batter. Spread the batter as thin as possible. Little holes should form in the dough. Cook until browned.
Free crêpe from the edge of the pan with a butter knife. Flip with hands. Cook until brown.
Keep crepes from sticking to each other by sprinkling a teaspoon of sugar on each one.