|375.00 ml||flour — all-purpose|
|salt — pinch|
|30.00 ml||sunflower oil|
In a large mixing bowl, beat eggs well, using an electric mixer on medium speed. Gradually add flour mixed with salt, alternatively with milk and oil, beating constantly. Beat until smooth.
Batter may be used immediately or refrigerated, covered, for up to 3 days. Stir before using.
To make crêpes, pour a thin layer of oil into an 18 cm diameter crêpe pan (non-stick is ideal) and heat until very hot.
Pour in a thin layer of batter and swirl it around to coat base of pan. Cook until bubbles form on surface, about 1 minute, then flip crêpe and cook other side for 40 seconds.
Remove to a heated plate. Repeat until batter has been used up.