There are two separate issues here: the big pockets (which you don't want) and the small bubbles (which you want).
The big pockets are indicative of batter on the wet side. Your recipe supports that - you have quite a bit of liquid, and half of it is water. I would suggest to reduce the total amount, and make it all full-fat milk. I wouldn't add fat. My experience contradicts other_dave's answer: this is not gluten-related, since I get these pockets in gluten-free crepes too.
The small bubbles which create a lacey appearance are temperature related. You have to get the pan really, really hot, almost to the point where you are afraid you will start burning the crepes. This creates the "lace".
Other "random" thoughts: Letting the batter sit before using it is a best practice, but I don't think it is related to the bubbles, it is more about the texture. And also, you have a strangely small amount of egg - my preferred recipe uses 8 eggs for 200 g of flour, not one. Again, I don't know if that is bubble-related, but if you are looking for things to tweak, this one would be a natural next choice.