That recipe is a duplicate to the one I used, except I found it at
Food Wishes. Definitely the best pancake recipe I've ever tried.
Lately though I've been making mostly crepes. I can't remember where I found the recipe, but it's not all that hard:
1.5:1 ratio of milk:flour (or 1:1 if you like them more tortilla-like)
1 egg per 1/2 cup of flour.
1/4 tsp salt per egg
1 tbsp butter or vegetable oil per egg
Beat egg, then mix in butter (or oil), flour, milk, and salt. You want the batter to be smooth, so the trick is to add the flour and milk slowly, keeping the batter a bit on the dry side until you get all the flour added, then you can pour in the rest of the milk. Adding it all together at once results in clumps that are hard to beat out. Pour just enough to coat the bottom of a lightly oiled cast iron or non-stick skillet. Best way to get it spread evenly is to tilt the skillet around until it has all spread out. Cook on medium heat until the first side is a bit crispy, then flip.
The ratios make it easy to scale. Doing 3/4 cup of milk, 1/2 cup of flour and 1 egg gets you 3-4 big crepes, if you use an 11" skillet like I do.
Fill with whatever floats your boat. I've been filling mine with quartered bananas, a bit of mascarpone, and some chocolate chips. I put the bananas and chocolate chips on right after I flip, so they get heated up and the chocolate melts a bit.
Also, adding an extra egg per 1/2 cup of flour makes it more savory, which is a good choice if you're going to fill it with something like ham and cheese.