You will want to blend the flour into your eggs and milk gradually, whisking as you go until the batter runs completely smooth and loose enough to glide across the pan. If you spot stubborn lumps, just pass the mixture through a fine-mesh strainer instead of overworking it with the whisk. There is zero sugar in here, which means you can take these in either a sweet or savory direction without missing a beat.
Grab a lightly oiled 22-centimeter nonstick skillet and pour in just enough batter to create a delicate coating across the bottom. Skillets tend to retain heat as you work through the batch, so dial the burner back a bit if the batter starts setting before you can swirl it around. Once you see the edges dry out and curl up slightly, that is your signal to flip.
Whenever you are craving a richer breakfast crepe, try slicking the pan with butter rather than oil. You will also find notes below on how to scale this up to a doubled batch that yields a cozy stack of twelve.
