Seeing how they're burned and have wonky edges, you could use a little practice. Or maybe a better recipe.

I'll just give you mine. I don't know what the differences are because I can't be bothered to convert cups to normal units.

For ~6 crepes:

- 2 eggs

- 300 ml milk

- 130 g flour

- dash of salt and sugar (skip sugar if planning to use savory stuffing)

I don't do butter.

Mix the liquid stuff (eggs and milk), whisk it until you no longer have pieces of yolk, then slowly add flour bit by bit while stirring vigorously to prevent lumps.

Get a non-stick pan, low to medium heat so you don't burn things, put in a few drops of oil or lightly coat it with butter, and use a ladle to pour the batter in (pour in the middle and swirl around to cover the pan). When you pour, make a mental note of whether it was too much or too little, and adjust the next pour accordingly. Batter should fill the entire pan so the edges serve as a perfect circle mold. Remember what's the best amount of batter in your ladle for your pan and always use that amount. If unsure about how long to cook, gently lift the edge occasionally to check for doneness. Should be golden with some light brown patches here and there.