Whisk all ingredients until smooth. Let the batter rest 15 minutes at room temperature.
If you like your crepes more thin add extra milk.
Preheat the frying pan, lightly grease it with oil and helping yourself with a ladle pour in about 1/4 cup of the batter. Swirl and tilt the pan to create a thin, even layer. Cook the crepe until golden brown for about 2 – 3 minutes then flip it over and cook for another 30 seconds. Slide the crepe out of the pan and repeat the process with remaining batter.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.