From How to Cook Everything Vegetarian by Mark Bittman

The best basic crepe recipe I've used and they cook up fine without having to use a nonstick pan. 

 12-16 crepes

1 C all purpose flour
pinch of salt
1 T sugar (optional)
1-1/4 C milk
2 eggs
2 T butter, melted and cooled plus butter (or ghee) for cooking

Whisk together all ingredients except butter for cooking until smooth.  You can do this in the blender.  If time allows, let batter rest for an hour or up to 24 hours in the refrigerator.

(I didn't let me batter rest and it was fine)

Heat an 8-10" nonstick skillet over medium heat.

(I won't use nonstick but my 8" stainless steel skillet was just fine, without chemicals)

Add a bit of butter or ghee.  Stir the batter and pour in about 2 T per crepe.  Swirl the batter around in the pan to get a thin layer.

When the top of the crepe is dry, after about a minute, flip and cook the other side for 30 seconds or so. 

Bear in mind that the first crepe almost never works, even for professionals, so discard if necessary; there is plenty of batter.

Stack the crepes on a plate as you make them and keep warm in the oven (or do as I do and hand them out to anxiously waiting children immediately and let them do the filling).