Put the flour in a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.
Heat a 15 cm fry pan over a low heat and brush it with a little oil or butter.
When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 T of batter and tilt the pan until the base is thinly coated.
Fry for 1-2 minutes until the top is set, then using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds. Cook the remaining crepes in the same way. Stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.