1-3/4 cups milk, divided (i used 2%)
1 cup flour (i used all-purpose)
1 Tbsp sugar
1 Tbsp olive oil
Full recipe from : yummly.com
In a large bow, crack the egg and beat with a whisk.
Add 1 cup of the milk and whisk until fully mixed.
Add the flour a little bit at a time, while still whisking to make sure all of the flour is evenly incorporated. Make sure no lumps remain.
Add the sugar, olive oil, and remainder of the milk and whisk until incorporated. The mixture should resemble a runny sour cream.
Heat a skillet on medium high heat and spray with cooking spray (i used coconut oil spray).
Now for the important part: Fill a ladle (a must!) about 3/4 of the way with batter. Next raise the skillet off of the stove top and add the batter while turning the skillet in a circular motion. The batter will stick and cook very quickly so it's important that you evenly spread the batter by turning the skillet while it's in the air and not on the heat.
Cook the crepe for about 45-70 seconds. You can use a spatula to lift the edge off of the skillet to see if it's done. If it easily slides around in the pan, it's ready to be flipped.
Flip the crepe over and cook for an additional 30 seconds.
The hotter the pan gets the faster these will cook!