Whisk the eggs using a mixer to ensure a fluffy texture.

Incorporate one cup of milk into the eggs, along with salt and sugar, blending them well.

Gradually add the flour, either manually with a whisk or on a low mixer setting, to avoid forming lumps.

Pour in the remaining milk, stirring continuously for a smooth consistency.

Mix in the sunflower oil for a rich and tender crepe.

Preheat the pan, lightly oil it with a brush, and pour a scoop of batter for each crepe.

Cook over medium-low heat.

Once browned on one side, flip and cook for an additional 4-5 seconds on the other side.

Continue with the remaining batter, typically without needing to re-oil the pan after the first crepe.

Serve these exquisite crepes with your favorite jam for a delightful meal.

Bon Appétit!