Crêpes savoyardes

• 8 oz (250 g) flour, sifted
• 2 eggs
• 1

Put the flour into a large bowl and make a well in the middle. Break in the eggs, add the oil, salt and half the milk. Beat until smooth, before slowly stirring in the rest of the milk. Allow to rest for 1 hour.

Oil a frying pan. When it is hot, pour on the batter in batches, turning to cook both sides. Serve with sugar or jam.