1 cup (250 ml) milk

3/4 cup (180 ml) unbleached all-purpose flour

1 tablespoon (15 ml) olive oil

2 eggs

Salt and pepper

Softened butter, for cooking

In a blender, combine all the ingredients until the batter is smooth. Season with salt and pepper.

In a 20-cm (8-inch) non-stick skillet, lightly brushed with butter, cook eight crêpes, one by one, with about 60 ml (1/4 cup) of the batter, browning them on both sides. Place the cooked crepes on a plate, as you go, and cover with aluminum foil to prevent them from drying out. Set aside.

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