Put the milk, eggs and oil into the blender, and mix for a short burst. Slowly add the flour, while the blender is running, until all is incorporated. Drop in a pinch of salt at the end, and quickly blend it in.

Allow the mixture to rest for ½ an hour or so, before cooking the crepes in a hot, very clean frying pan, greased with a little oil and butter wiped around its bottom.

Makes ten to twelve 150mm pancakes.

Source: Heidi Kempster.