I usually don't follow much
of a ratio: I pour flour (s) in a
big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
I keep a
big batch in an air tight container in fridge and just soak in
water / milk the portion I need for brekkie, top with blue berries or a few spoons
of home stewed apples (no sugar) just apples and you have a
bowl of yumminess waiting to be
warmed or eaten as is in the morning.