Make sure your batter is nice and smooth after blending. You don’t want any chunky flour bits in your batter. This will help keep the crepes thin. I’ve made these without chilling them for the full 1 hour as called for. You want to at least let the batter rest for 15 minutes to help the bubbles settle. Add just enough crepe batter to the pan to swirl it around and cober the bottom of the pan in a very thin layer. This will keep the crepes thin, with nice crispy edges, and so they don’t get chewy. Only about 1/4 cup batter should be needed for an 8 to 10 inch pan.