Step 1

In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.

Step 2

In a separate bowl, mix the flour and a pinch of salt.

Step 3

Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.

Step 4

Then gradually pour in the rest of the milk, until you have thin crepe batter.

Step 5

Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.

Step 6

Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.

Step 7

Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.

Step 8

Cook the crepe on the first side for 40-50 seconds, or until the edges start coming away from the pan and turn slightly crispy.

Step 9

Flip the crepe and cook on the second side for 30–50 seconds. Note that the first crepe is very likely to turn out right!

Step 10

Repeat with the rest of the batter, stacking the cooked crepes on a plate.