French Snowflake's Crepes

mix together (using a mixer, or a blender, or a whip works fine, but not too fast, or you’ll get bubbles) :
1/2 liter of milk (2.1 US cup!)
3 eggs
240 g of flour (8.5 oz)
a little bit of salt
(3 tablespoons of oil, none if you add oil in your pan before each crêpe).

Warm your frying pan. Oil it with a piece of butter inside a tissue (this way, there is not much fat, but your crêpe isn’t glued to the pan). Pour a little quantity of dough. Turn your pan so that the dough is even on the pan. It must be rather thin (nothing like pancakes!). When the crêpes comes off (they say 2 min, I have the feeling it’s usually less), turn it to cook the other side. Use a spatula, or launch it in the air and catch it back on the right side, without folding it.

Let it slide on your plate, put sugar everywhere (not too much), roll, and eat while still warm.

Also try nutella, jam, or go more exotic (read "american"!) with vanilla ice and hot chocolate.