“There’s a rule of thumb that the first time you make crepes it’s going to be an unmitigated disaster,” says Julie Powell, author of Julia & Julie

: My Year of Cooking Dangerously. “But if you keep on keeping on, you’ll eventually get the hang of it.” Don’t get discouraged. Just consider the first (or 12th) crepe as a test-run. 

Adapted from Julia Child’s Mastering the Art of French Cooking

1 cup cold water
1 cup cold milk
4 eggs
½ tsp salt
1 ½ cups flour (scooped and leveled) 
4 tablespoons melted butter
Cooking oil (for greasing pan) 

Rubber spatula
Iron skillet or crepe pan
Ladle or ¼ cup measure
Pastry brush

Pate a crepes (crepe batter) 

Put the liquids, eggs and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.

Note: The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your crepe should be about 1/16 inch thick.

To make crepes

Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. 

Immediately remove from heat and pour a scant ¼ cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere to the pan back into your bowl.) 

Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula. If the underside is a nice light brown, the crepe is ready for turning. 

Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.

Brown lightly for about 30 seconds on the other side. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in an oven set to low heat. (Crepes can also be made in advance, frozen and reheated!) 

Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes. 

For the filling, I would cook down an ounce of sliced portabello mushrooms, and also steam a bag of spinach, then do a bechamel sauce:

6 tbsp. unsalted butter

3 tbsp. unbleached all purpose flower, plus one more tbsp. for later

2 2/3 cup whole milk

A dash of nutmeg

Salt and pepper to taste

Melt butter in large saucepan over medium heat, add flour, and stir for about 3 minutes. Make sure it doesn't brown.  Slowly whisk in milk and simmer while stirring occasionally for about 4 to 5 minutes, thickening the sauce.  Stir in salt, pepper and nutmeg.

Proportionally spoon 1 tablespoon each of spinach, mushrooms, goat cheese, and sauce into the center of each crepe.

Toss salad greens with a whisked together mixture of olive oil, juice of one lemon, and a dash each of kosher salt and fresh ground pepper.

I'm also thinking that the meal would have to be served al fresco with some Ahmad Jamal piping through the outdoor speakers.  Magnifique!