Sweet crepes

Dissolves with a whisk eggs in a bowl.

Add the flour a little at a time, lengthening with milk and continuing to work with the whip.

At the end you get a homogeneous fluid and stringy batter.

Let it sit an hour.

Lightly with a brush dipped in oil (or with a piece of butter wrapped in gauze) ungi hot pan and pour a small amount of batter.

Turn the skillet quickly so that it doesn't form holes.

When the edges of the cracks you raise, you flip it over with a spatula.

The crepes are conserved over each other for a couple of days (in the fridge, of course).