Instructions: Sift dry ingredients into a bowl, add eggs, oil and enough milk to form a smooth batter, free of lumps. Whisk together well. Batter should roughly have the consistency of cream. Allow to stand for 20 minutes.

Heat a suitable pan and grease lightly with oil. Pour 2-3 tblsp of batter into pan, swirling evenly around to coat base with a thin layer. Cook over low-medium heat until light golden, about 1 minute. With the point of a knife, lift edge and turn. Cook 30 seconds longer.

Repeat with remaining batter, stacking cooked crepes on a plate. Cover with wrap and refrigerate until required.

Crepes should be as thin as possible.

Use with savoury dishes (eg seafood crepes, spinach/ricotta, chicken and mushroom, etc.)

You may find some pans unsuitable for crepe making. If the batter consistently sticks then try another pan. A flat based pan is best.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.