The famous savory crepe from Brittany.
Put both flour in a large mixing bowl and dig a little well in the center. Breaks the eggs into the well,
Just before using the batter, check consistency, add the oil, adjust with a little milk if not liquid enough (It tends to thicken a little as it rests)
Let heat up for about 1 minute, until it looks solid. Better to wait longer than not enough. With a spatula lift a little, grab the side with your fingers and flip it over very quickly. This is definitely the time of truth ! Past this point, your crepe is safe. Just wait another 30 seconds. and put it on a large plate for later.
Note: for the first crepe, just pour a little batter, it will be easier and give you a good sense of how to proceed with a larger crepe.
If prepared ahead of time:
Regrease skillet, add the crepe, then your filling on top. I personally fold the crepe in a rectangle shape, using a spatula to press the crepe on the four sides to obtain the rectangle.
Some filling suggestions :