(these are dark, almost burnt 'cause the man likes 'em that way!)
Add the baking powder, salt and keep mixing. Slowly add some flour, some milk till all is mixed.
See how thin this is? That makes for a very thin and crispy crepe.
I use about 1-2 TB shortening per pan. The more the crispier. The way the batter goes in the pan is the key to the crispiness. I pour it slowly while rolling the pan so it is not even or pretty at all but it is crispy.