I won't mention the other mistake because things turned out ok, sorta.
Adapted from: http://www.chow.com/recipes/28467-basic-crepes
1 cup AP flour
1/8 tsp of salt
1/8 tsp of sugar
1 1/2 cups of milk (I used light)
butter or olive oil as needed.
Mix dry ingredients.
Add milk slowly.
Stir with a fork to smooth lumps of batter.
Add 2 eggs.
Lightly coat bottom of small skillet with butter or olive oil.
Pour about 1/4 - 1/2 cup of batter into skillet.
Tilt skillet to make batter cover entire bottom of skillet.
Cook on medium-high until crepe edges brown.
Flip crepe and cook the other side for about 30-45 seconds.
Slide the cooked crepe onto a dinner plate.
Make crepes until batter is used up.
Here's where my recipe went awry. Sometimes I added a little too much batter and got a thick crepe. Sometimes, I got a very thin crepe. Cooking time for each crepe varied.
I got 6 large crepes of varying thicknesses. If all the crepes had been thin, I would probably have gotten a few more crepes.
Sliced Strawberries mixed with Whipped Topping
In a bowl, add tbspn of sliced strawberries, mix in a tbspn of topping.
Add 1-2 spoonfuls of mixture to center of crepe.
Fold each side of crepe over the filling.
Sliced Mushrooms (canned) and Grated Cheese
Add tbsp of canned sliced mushrooms (drained) to one side of crepe.
Top with 1-2 tbspns of grated cheese.
Sprinkle with ground black pepper and a few shakes of paprika.
Warm up in microwave for 10 seconds on high to melt cheese a bit.
Fold crepe in half.
Surprisingly, I used a thin crepe with the strawberry filling and it tasted okay. Then, I tried a thicker crepe with the mushroom and cheese filling and it tasted great.
There is an art to cooking and it takes practice. So, my crepe recipe needs tweaking, a lot.
Update on new hot plate: I can control the temperature better with this new hot plate. It has six temperature settings, though I still think in terms of simmer, medium, medium-high temperatures.