Sift the flour into a bowl. Make a well in the centre, and add the egg, egg yolk and half the
Using a wooden spoon or balloon whisk, beat the eggs and milk together, incorporating the flour
at the same time. When the mixture starts to thicken, gradually add the remaining milk until the
consistency is that of thin cream (make sure there are no lumps). Beat in the oil. Cover and leave
for 30 minutes.
Preheat the oven to 110ºC / fan oven 100ºC / gas mark 1/4 to keep the cooked ones warm. Heat a
little oil in an 17.5cm / 7 in heavy-based crepe or frying pan. Pour in enough batter (either from
a jug or using a ladle) to cover the base of the pan thinly, swirling the batter around the pan to
form an even layer. Cook for 1 minute or so until small holes start to appear in it.
Using a palette knife, carefully turn over and cook for 1 minute. Remove from the pan. Repeat
this process until you have used all the batter. As you make them, stack them on a plate,
separating them with greaseproof paper. Keep them warm, wrapped in foil in the low oven.