For 10 crepes
1 empty yoghurt pot (125 ml)
4 pots of flour (300 gr)
4 pots of milk
2 tbsp of vegetable oil
2 tbsp of sugar
1 pinch of salt
Optional : a tsp of Armagnac
Pour flour, sugar and salt in a large mixing bowl and create a well.
Break the eggs into the well and start whisking. Start to add the milk gradually, whisking constantly. Whisk until the batter is smooth. Add the vegetable oil and the tsp of Armagnac (optional). Cover and let sit for 1 hour.
Heat a frying pan and grease with butter, using a piece of paper towel.
Pour in a ladle of the batter and swirl it around so the pan is evenly coated.
Cook for 45 seconds to 1 minute on one side, until the crepe becomes blond and flip it over and cook for another 30 to 45 seconds.
When the second side is cooking, you can add butter or sugar so it melts!
Photo credit @flexi_healthy_kitchen