In a mixing bowl, add the eggs and whisk.

Add the milk and whisk to incorporate.

If you want sweet crepes add a pinch or about a teaspoon of sugar, depending on how sweet you want the crepes.

Sift the flour and salt into the egg and milk mixture a little at a time, and whisky well.

This batter will be liquidy and loose, set aside to rest.

In a cup add some olive oil.

Brush some oil into a large frying pan, and heat over medium-low heat.

Laddle some of the batter into the frying pan and swirl around to cover the whole bottom of the pan.

Cook for about 1-2 minutes and flip, cook for 1-2 minutes on the other side.

Place the cooked crepe on a dish and repeat until all the batter is used.