1. Put the milk in a bowl, add the eggs, stir well and add the flour in tablespoons, stirring in between until the batter is smooth and lump-free. Leave the batter to sit in the fridge for an hour or two before using.
To make plain crepes or crespelle
Heat a large non-stick or cast-iron pan (about 30cms in diameter), add a knob of butter and melt it, then add 4 tablespoons of batter and fry on both sides until golden.
To make filled crepes or crespelle
Lightly oil a baking dish. Fill each crepe and fold in the sides. Lay side-by-side in the baking dish and bake for 15-20 minutes or until the filling is heated through. You can also fill them without baking if the filling is already cooked or doesn't need to be cooked: they are delicious filled with poached fruit and mascarpone or cream cheese and honey and dusted with icing sugar.