If you plan to have crepes for breakfast, you better make the batter the night before. It's okay if you don't but crepes just taste better if the batter gets time to rest.
So the batter...take 250 grams plain flour and a pinch of salt in a bowl. Make a well in the center and add two eggs. Whisk to mix them in, then slowly add 500 ml of milk. Whisk until you get a smooth, lump free batter. Let rest for at least an hour.
Heat a nonstick pan. Your dosa tava is your best bet here. Put a few drops of oil on a tissue paper and use that to wipe your pan. Pour a ladleful of batter in the center of the pan and spread it out as thin as you can. Let brown, then flip and cook the other side.
You can fill these crepes with literally anything you like. I put a tbsp of apricot compote in the middle of mine then folded them up and topped with strawberry coulis.