I've been on a bit of a crepe kick lately, making them three times in the last week. One of those times, I forgot to add the egg until I was halfway through eating them and I can say that they're definitely better with the egg, but I was kind of amazed how not-bad they were without it. This is the recipe I use for myself, which is halved from the one in How to Cook Everything. I actually can put away a whole recipe's worth without a tremendous amount of difficulty, but then I pretty much have to lay around on the floor for about four hours after I'm done, and which gets awfully boring. A nonstick pan is worth its weight in gold in this case, though not required. If you're using a regular pan, you'll have to butter it pretty heavily between each crepe.
1/2 c. flour
pinch of salt
just over 1/2 c. milk (original recipe called for 1 1/4 c.)
1 T. butter, melted and cooled
Whisk the flour and salt together, then whisk in the milk, egg, and butter, separately and in succession. Using a 1/4 c. measuring cup to mete out the batter, make crepes in a nonstick frying pan, turning each crepe over when the top appears dry.
I am a devotee of The One True Filling: sour cream with either strawberry or apricot jam, but I understand that other people occasionally like to branch out, to which I can only say, knock yourselves out, suckers!