Sift the flour into a large mixing bowl, make a well in the center and gradually whisk in the milk until the mixture is fully incorporated and smooth.
Heat a non stick pan over medium heat until hot. With one hand lift the pan from the flame and with the other hand pour in a ladle of batter. At the same time give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 60-90 seconds.
Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feeling and everything will go automatically). Gently slide the spatula underneath the crepe and flip. You can also toss it if you prefer (it's fun but requires practice).
Continue to cook for about 30 seconds then remove from the pan and repeat (if your crepe sticks to the pan you either need to add a little more oil before cooking or let it cook for a longer).
Served immediately with your choice of toppings.
The pan should sizzle at contact with the batter, if it doesn't turn up the heat slightly.