I was in Vancouver overnight last week to see “Wicked” with some friends, and the next morning we went out for crepes for breakfast. They reminded me of the crepes my Mum used to make, only she called them “leathery pancakes”, because… well, they are kind of thin and leathery.
Edited to add a comment from my Mum about the origins of “leathery pancakes”: “[They are] actually from my own childhood. My mum/your Nana actually coined the name after our Swedish babysitter Mrs. Solberg made them for us when my parents were away one time and us kids raved about them. I guess “leathery” came about because they don’t rise like Mum’s regular Scotch pancakes did and we used to have them either with butter/brown sugar/lemon juice or butter/sour cream/brown sugar.” Thanks, Mum 
Anyway, there was no real recipe, it was just more a matter of mixing together an egg, some milk, and some flour until the batter was the right consistency, and then cooking them in a hot, non-stick pan (the non-stick part is important!). These “leathery pancakes” were one of the things I made for myself all the time when I was younger – I’d usually eat them with butter and maple syrup, and sometimes I’d roll them around some kind of savoury filling. At the crepe place in Vancouver, the crepes were spread with whatever filling you wanted, sweet or savoury, and served folded in quarters. I had one with ham, cheese, and egg, plus a Nutella one for dessert (I’m totally OK with having dessert at breakfast!). Unfortunately, I don’t have any Nutella in the house, so I had to make do with butter, brown sugar, lemon juice, and strawberries for a sweet filling, and ham and cheese for savoury. Really good, and really easy. This amount of batter makes just enough for two 12-inch crepes – enough for one person if you’re hungry, or two people if you feel like sharing 
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