Cyril Lignac’s foolproof crepes

Ingredients (for approximately 12 large crepes):
250g flour,
3 tablespoons caster sugar,
3 eggs,
500ml milk,
a pinch of salt,
2 tablespoons vegetable oil.
Optional: rum, orange blossom water, or vanilla extract.
Preparation Steps
: 1. Prepare the Batter:
In a large bowl, mix the flour, sugar, and a pinch of salt.
Incorporate the eggs one at a time, whisking well.
Add the oil, then gradually pour in the milk, mixing to obtain a smooth batter.
Finish by adding the chosen flavoring (rum, orange blossom water, vanilla).

2. Let it rest.
Let the batter rest for 1 hour for fluffier crepes.
If you’re in a hurry, you can use it immediately.

3. Cooking the Crêpes
: Heat a lightly greased pan.
Pour in a ladleful of batter and spread it thinly.
Cook until the edges begin to lift, then flip and cook on the other side.