Instructions: Sift dry ingredients into a bowl, add eggs, oil, vanilla 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 sweet dessert dishes (eg apple crepes, berries 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.

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