1.) Mix the eggs with the sugar and salt (and optionally the vanilla sugar) until the mixture becomes light yellow and smooth.
2.) Add the oil and mix.
3.) Add the flour and mix until the mixture becomes thicker. Careful of lumps!
4.) Add the milk and mix well. The dough should be smooth but not too liquidy. If it is too thick add a little bit of milk or if it is too liquidy add a little bit of flour.

5.) Optional but advised : put the dough in the fridge for an hour. Don’t forget to mix it again after.

6.) Lightly oil the pan and when heated…
7.) …Cover the bottom of the pan (preferably a large pan) with ≈a ladle of dough. The crêpes should not be too thick : adjust the amount of dough you put in the pan.
8.) Cook on both sides until golden.
9.) You can ‘clean’ the pan in between each crêpes with a paper towel soaked in oil. This prevents the previous crêpes burnt fragments from sticking on the next cooking.

It’s ready, you can eat them plain or with sugar, Nutella, lemon juice, jam… whatever you’d like!