0.5 l lukewarm milk
2 tbsp. tablespoons Oil
1 pinch(es) Salt
1Place the flour in a large bowl or mixing bowl. Make a well and break the whole eggs into it. Add oil, salt and a little milk. Work the dough vigorously with a spoon (wooden, preferably) to make it light.
2Gradually moisten with the lukewarm milk, until the dough becomes homogeneous.
3Let the pancake batter rest for at least 1 hour, covered with a clean towel or cloth.
4Pour a ladle of batter into a hot, greased pan and cook for 1 to 2 minutes on the first side. As soon as the edges come off, turn the crepe over and continue cooking for 1 min. Reserve on a plate or enjoy immediately with the accompaniment of your choice (sugar, jam, honey, spread…).