We literally stumbled out of the Louvre one day on our world-tour-of-all-things-yummy dazed, tired, and hungry and accosted the first tourist-feeding cycling Crêperie conductor we came across. He cooked up five of the thin warm pancakes right in front of us, slathered them thickly with Nutella, confiscated our day's ration of Euros, and sent us on our way. Bumbling along, nibbling, we melted in pure satisfaction.

So back home stateside we naturally gave it a go. Without any of the fancy paraphernalia. It turned out magnifique! Enough so to allow us to finally empty our suitcases, admitting we wouldn't return anytime soon.
So here it goes. We briefly melted 4 tablespoons of unsalted butter on the stove and stuck it into the freezer to cool down. In one bowl we mixed 200 ml of water with 300 ml of milk. In another we whisked 2 eggs together with 2 tablespoons of sugar, a good pinch of salt and 1/3 of the milk mixture. Then we added 200g of flour piecemeal while continuously beating out any lumps. Then we added the butter, stirring, and at the end the remaining milk mixture.
We covered the bowl with a towel and let it stand at room temperature for an hour. We lightly dampened a pan with sesame oil and fried up the Crêpes like pancakes. They only needed a minute on one side and half a minute on the other. Upon retrieving, we folded them once, slathered them with Nutella, and then folded them twice more for a on-sixth-sized wedge.
Voila! ! Délicieux! Encore un, s'il vous plait!