Back in 1978, I bought my first crepe pan, and I still have it to this day. It’s seen better days, but I’ve learned all about seasoning cast iron pans from owning it.
Dave’s Crepe Batter
1 cup water
1 cup milk
4 Large eggs
2 cups floor
1/2 tsp sea salt
4 tbsp melted butter
Mix liquids, add salt, then flour
Strain through cheesecloth
