Add the eggs and just enough of the milk to make a soft paste with the flour. Mix until smooth and lump-free.
Gradually mix in the rest of the milk and the oil. The batter should be about the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer.
Let the batter rest 2 hours before frying.
Rub a 6- or 7-in. (15–18cm) crêpe pan or skillet lightly with oil. Heat the pan over moderately high heat until it is very hot. Brush lightly with melted butter and pour off any excess (a).
Remove from heat and pour in about 3–4tablespoons (45–60mL) of the batter. Very quickly tilt the pan to cover the bottom with a thin layer. Immediately dump out any excess batter, as the crêpe must be very thin (b).
Return to the heat for about 1–1½ minutes, until the bottom is lightly browned. Flip the crêpe and brown the second side (c). The second side will brown only in a few spots and will not be as attractive as the first side. The first side should always be the visible side when the crêpe is served (d).
Slide the crêpe onto a plate. Continue making crêpes and stacking them as they are finished. Grease the pan lightly when necessary.
Cover the finished crêpes and refrigerate until needed.