Crepes in the making

I am making these thin crepes for dinner, and using my french cast iron crepe pan. This is the only pan that is used for crepes only. I usually don't measure it out its simple, about 8 generous spoon-full of plain flour, pinch of salt, 2 tablespoon of sugar, 2 eggs, one lemon's zest, 50ml sunflower oil, milk and soda water half-half till the consistency is not too runny, not too thick. Heat the pan, oil it well, and using a standard size ladle as a portion, pour a spoonful into the hot pan and spread by turning the pan around. Do each side. You can serve these with many types of fillings, from sweet ricotta, apricot jam, cocoa, nutella, cinnamon sugar, and you can also eat it by itself.