1 cup flour¼ teaspoon salt½ tablespoon castor sugar 2 large eggs1 ¼ cup whole milk1 tablespoon melted butter1 tablespoons melted butter for the skillet.
In a bowl, sift in the flour, salt, and sugar. Make a well in the middle and add in beaten eggs. Add in half the milk. Whisk in together, slowly incorporating in the flour. Slowly continue to whisk in the rest of the milk until smooth. Whisk in the oil. Mix in well. Preheat a non-stick skillet on medium-high heat. Make sure the skillet is nice and hot before you start making the crepes. Brush melted butter onto the pan. Pour on the batter and quickly swirl the pan around so the batter spreads into a thin layer. Cook for about 45seconds until the top of the pancake is no longer liquid. Carefully flip the crepe over. Cook for 45 seconds. Slide the crepe onto a plate. Serve with ice cream or cream and toppings