Serves 6. Ingredients: 60 cl milk (which can be split into 30 cl milk and 30 cl beer), 250 g flour, 3 eggs, 2 teaspoons of salad oil, and a pinch of salt.

Method: Prepare the ingredients. In a large salad bowl, beat the eggs first, then add one-quarter of the milk and half of the flour, mixing until uniform. Gradually add the remaining flour and milk little by little until the batter is smooth and consistent (neither too thick nor too thin). Add the salt and mix well. Refrigerate for 3 hours before cooking in a frying pan (adding beer makes the crepes more delicious).

Use a non-stick frying pan. Heat it slightly, add a bit of butter, then spread the batter evenly in the pan. When the edges turn golden brown, flip with a wooden spatula until both sides are golden, then serve.

Serving suggestions: For sweet crepes, add sugar, a few drops of lemon juice, chocolate sauce, jam, applesauce, etc. For savory crepes, add ham, smoked salmon, various vegetables (such as spinach), and cheese.