Thin Crepes easily turned into pancakes

I was once dubbed "Aunt Jemima", not for my form mind you, but because of my phenomenal crepes and pancakes. The crepes, as with most of my recipes, hail from my mother, and have been a success ever since I used to make them at my sleepovers when I was 15. The only reason I haven't added to the recipe list before is because I don't know the exact measure and when I try to take them, they do not come out right. So I'm going to give you my approximate recipe and please let me know if it worked out for any of you.
Here's what you'll need:
2 eggs
about 1/4 cup orange juice (or less)
about 1/3 cup milk
1/4 oil
1/3 sugar
1 tsp vanilla
less than a 1/2 tsp salt
and flour...well basically, mix it all together with a whisk or blender then slowly add flour till it has the consistency of a liquid batter. (Does that make sense) ?
OK, so it can't be to runny, but can't be too think, like thicker than heavy cream would be. The best way to test is by preheating you non-stick frying pan and pour in a bit less than a ladle of soup worth, lift the pan and swirl around so that you get a think crepe and let it cook till it seems to come unglued from underneath, then flip, leave for another 40 seconds and remove (once the pan is preheated lower to a medium heat). For the pancakes you can use the same batter and just add a tsp of baking powder, mix again with whisk, let thicken up and pour into small shaped disks in pan, wait for bubble to form and burst then flip.
If you like buttermilk pancakes, you can substitutes the orange juice for buttermilk, also you can add any type of berry or even chocolate chips to the batter.
Enjoy!