1 cup flour
1 cup milk
1/4 teaspoon salt
1 Tbsp oil
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to mix. Add the salt and oil. Beat until smooth. Let the batter sit one hour, then whisk again before cooking.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot, with filling. As a general rule, dessert crêpes are folded in half twice to make a triangle. Savory crêpes are rolled.
Filling ideas: Nutella, granulated sugar, maple syrup, fruit, whipped cream, peanut butter (very American, but good on French crepes!), jam, etc...
This recipe makes about 8 crêpes. See recipe for savory crêpes here.