3 eggs

2 cups (500 ml) milk

1 1/3 cups (200 g) unbleached all-purpose flour

1 tbsp (15 ml) vegetable oil

1 tbsp sugar

1/4 tsp salt

Unsalted butter, for brushing

In a bowl, whisk together the eggs and 1 cup (250 ml) of the milk. Add the flour, whisking vigorously. Add the remaining milk and whisk until smooth. Stir in the remaining ingredients.

Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter.

For each crepe, pour about 1/3 cup (75 ml) of the batter in the centre of the skillet. Distribute the batter by tilting the skillet. When the edges lift away from the skillet and begin to colour after about 1 minute, flip the crepe over with a spatula. Continue cooking for 30 seconds, then transfer the crepe to a plate. Cover with aluminum foil and keep warm.

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