Yesterday, I made crepes.
But since my "go to" recipe apparently got up and went, I had to rummage the internet for another. The basic recipes were all about the same: 1 cup liquid (all milk or 3:1 milk to water) to 1 cup flour, 2 or 3 eggs, 3 T butter. There was some difference, however, in how many crepes each recipe predicted it would make. Alton Brown's, I think it was, suggested 17 to 22. Another 14 to 16. Too much time has passed since the last time I made crepes so I can't tell you exactly how many I netted from a single batch, but I've had enough accumulated experience that offhand I would not expect more than about 10. I needed about 40, so I tripled the recipe.
Oh, and you always have to allow for the fact that it takes some diddling around to get the batter consistency and heat level in the pan just right. As a French chef once told me, "the first two are for the dog".
I threw out the first three and thinned the batter between each, finally getting a fourth perfect crepe after adding at least a full cup of additional water/milk. The 5th and the 6th were likewise lovely, and I was on a roll. Crepe, crepe, crepe crepe crepe, so lovely.
But I didn't get very far before eyeballing the fact that the batter level in the bowl was reducing at a faster rate than the crepes were piling up in order to get the desired 40 crepes, so I quickly made another 1.5 recipe's worth of batter (after running up to a neighbor's for more flour) to add to the three I'd already made.
By Alton's calculation, I could have made as many as 99 crepes with that amount of batter. How many did I get?
Thirty-three.
