There are lots of recipes for crepes. Essentially, a good, runny mix of milk, eggs, salt and flour will do. Amounts vary depending on the recipe, and some include butter, oil, sugar, and salt. Powdered milk and powdered eggs work fine in them. Here is one recipe for sweet crepes:

2 cups milk (powdered works fine!)
2-3 eggs (2-3 TBSP powdered whole eggs plus 4-6Tbsp water if using powdered eggs)
1 1/3 cups all-purpose flour
¼ tsp salt

3 TBSP sugar (optional)
1/8 tsp vanilla (optional)

Combine all ingredients in a mixing bowl. Whisk well, or use an electric mixer.

Spray a frying pan with Pam. Heat pan to medium low.
Fill a ¼ cup measuring cup with batter. Pour batter into pan, swirling to create a thin layer. Cook until crepe is golden around the edges and dry in the center (about 45 seconds).
Flip crepe carefully, and cook until golden (about 10 seconds).

Repeat with remaining batter, spraying pan again if crepes begin to stick (about every 3-4 crepes).

 

 

Note: It is not neccessary to use sugar and vanilla. If you are filling your crepes with ham and cheese, for instance, you do not want your crepes to be sweet.

 

The crepes in the picture above were made with powdered milk and powdered eggs, and are covered with blackberries from my garden. Other ideas for toppings: powdered sugar, lemon juice and powdered sugar, canned fruit of any kind, Nutella, or fill them with ham, cheese and herbs.