500g flour (I use Organic Number 4, since it's what we generally have)
3-fingered pinch of salt
2 Tablespoons sugar
3 eggs, cracked into middle, one by one [make a well]
1 Tablespoon oil
[optional: rum, vanilla, zest]
It's best to prepare the batter the night before, or at least with an hour to rest it, then refrigerate until you cook it.
Start with the dry ingredients, then add egs one at a time into a well in the centre.
To keep the batter smooth, add the milk little, and mix it in before continuing. This should avoid lumps.
Check the texture as you add the water -- it may not need the full 500ml.
Heat your pan in advance to around 6/10 or medium-hot, then oil with vegetable oil, and in most cases, you wont need much more oil, even with a normal steel pan.
A trick is to spread the oil using a small half-potato stuck on the end of a fork.
Around a ladleful of batter per crêpe works well.
Cook for around 30 seconds on the first side, then filp and cook the second side for around 15 seconds, making sure it's golden.
Fill with your preferred toppings and enjoy! Cooked crêpes can be saved in the fridge for a few days, or you can also do the same with some of the batter.