Since it's Shrove Tuesday and crepes are always better than pancakes, here's how I make a large batch for the whole family.
3 cups flour (I use whole wheat)
1-1.5 T sugar
1/4 tsp salt
1.5 cups warm water
2 cups milk
Combine the dry ingredients in a large bowl and whisk the last three ingredients together separately till the eggs are smooth. Combine everything in the large bowl and set aside for 30-60 minutes, or refrigerate for as long as 12 hours. (If you do refrigerate, let the batter come to room temperature for 30 minutes before cooking.)
You may need to add a little more milk or flour to get the consistency right before you begin cooking. I like slightly thicker crepes and I use a 1/3 cup measure to pour them on the griddle.