Whisk all ingredients until a smooth batter forms. The batter should fall off the whisk in a thin stream (see photo). If your batter is too thin, whisk in a tablespoon or two of flour. If your batter is too thick, you can whisk in a couple tablespoons of milk.

Heat a large, non-stick frying pan and grease it lightly with an oiled paper towel. When the pan is nice and hot, pour in half a ladle of batter, pick up the pan and tilt it in circular motion to distribute the batter. Fry the crêpe until it looks dry around the edges, turn it with a large spatula and fry it on the other side until the crêpe releases from the pan. Lay the finished crêpe flat on a plate. Fry the remaining crêpes and stack them on top of one another on the plate until all of the batter is used up. If necessary, re-oil the frying pan with the oiled paper towel.