You mix flour, eggs, milk, and a spoon of oil and a pinch of salt in a big bowl until it's a runny constituency. Let it stand for an hour before use. This is important.
You heat the pan with just a smidgin of oil and ladle some batter in, moving the pan around so that the batter covers the bottom of it. If you have good pan, you should be able to pick it up, shake the pancake back and forth, and then flip it over. This takes years of practice..:)
Your first pancake will not be that nice, so give it to the dog or an annoying houseguest.
The second pancake will be lovely, and so will the rest.
Traditionally you cover it with sugar and lemon juice, and then roll it up to serve. Alternatives are jam, nutella or whatever takes your fancy.
One Easter, I stacked up a pile of these with jam or nutella between each one, covered the stack with squirty cream, and then cut into like a cake. Lush.
Spiritus, I think crepes and pancakes are essentially the same thing, just the French obviously think theirs are better.