This recipe comes from a Sunset magazine cookbook. It's a great way of using up starter that you would otherwise be dumping when refreshing your starter. Start it before you go to bed, and you'll be ready to go in the morning. Yield is approximate - the size of your eggs, the ambient humidity, the vigor of your starter, the exact size of your pan, will all affect yield.
04A nice way to serve is to roll them up into a tube, serving 3 or 4 per person, with jam, powdered sugar or maple syrup. Or use in any other recipe calling for crepes.
05Crepes can be wrapped airtight and kept in refrigerator for a week. Let warm to room temperature before separating, to prevent tearing. They may also be frozen.
06Note1: a standard coffee measure is 2 tbl.
07Note2: if your batter is too thick, stir in room temperature water, a couple of tablespoons at a time, until batter flows easily. You may find that you need 3 or 4 tbl. of batter to coat pan appropriately, but somehow the yield ends up the same.
08Note3: I recommend using a non-stick pan. You can then reduce the butter to just a smidge per crepe. The pat of butter you get at the restaurant is 1 tsp., to help you judge the amount needed.
09Note3: try adding some herbs or spices to the batter: herbes de Provence, thyme, cinnamon, nutmeg are all good. I'd start with about 1 tbl. of dried herbs, 1/4 to 1/2 teaspoons ground herbs or spices, per recipe. I usually cook some plain, adding a smaller amount of herbs or spices to the remaining batter.