Place the flour in a large bowl in a volcano shape. Create a small hole in the centre, then crack and pour the eggs in it.
Pour the milk, oil and salt, then whisk everything together (we recommend using the whisk).
Mix well until you have a consistent batter. If once mixed you notice the batter is too dense, you can add a little bit more of milk to give it a more liquid consistency.
Let the batter rest for 30 minutes.
Use a non-stick pan to cook the crêpes. Pour a little spoon of olive oil and brush it with kitchen paper, oiling the entire pan. (We should take this step before pouring the batter on the pan.)
Pour a big serving spoon of batter with one hand while you hold the pan on your other hand, with circling movements. Do this until the batter is well spread throughout the pan.
You will notice that the crêpe adopts a darker browner colour, take a spatula and flip it, to cook the other side. Once both sides are cooked, remove from the pan (1.5 mins approx.)