1

Put milk, flour, egg and salt in a blender jar; cover and blend on high speed until smooth. Refrigerate at least 1 hour and up to overnight; whisk just before using. (The batter should be the consistency of heavy cream—thin with a little water if it’s too thick.)

2

Lightly brush an 8-inch nonstick skillet with a small bit of the oil; warm over medium heat. until oil shimmers. Pour 2 ½ Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry and underside is golden, 1-2 minutes.

3

Loosen crepe edges carefully with a thin spatula; flip and cook 1 more minute. Slide crepe out of pan; set aside and keep warm.

4

Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.

5

Serving size: 1 crepe