makes 8 crepes (20 cm each)
Preparation: 10 minutes - Cooking: 10 minutes
1 cup flour
1 cup milk
2 tbsp olive oil
1 tsp sugar
1/3 tsp salt
a little extra olive oil for the pan
In a bowl, beat the eggs and add milk, olive oil, salt and sugar. Add flour gradually, still beating until incorporated into the mixture. Store the mixture in the refrigerator until you use it.
Heat a nonstick pan and brush it with a little olive oil. Drop a spoonful of the mixture and by shaking the pan cyclically, spread it evenly over the bottom of the pan in a thin layer. When the crepe is baked on one side and slightly browned, turn it carefully upside down with a spatula, when is ready just carefully drop it in a plate.
Repeat the process with all the mixture, arranging crepes on top of each other, just make sure to oil the pan intermediate.
Just a note
You can make the crepes and freeze them for future use. Just place wax paper between them and store in an airtight container. To use them, just take out the desired amount and unfreeze on the fridge.