In a mixing bowl, combine 1 ½ cups of all-purpose flour, 1 tablespoon of sugar, and ½ teaspoon of salt. Whisk together until well blended.
In a separate bowl, beat the 4 medium eggs. Then, gradually add 2 cups of milk, stirring continuously to combine. Slowly pour the wet ingredients into the dry mixture, whisking to form a smooth batter.
Add the ½ cup of avocado oil to the batter, whisking until fully integrated. The batter should be thin and pourable; if it’s too thick, add a bit more milk.
Let the batter rest for at least 30 minutes at room temperature. This step allows the gluten to relax, resulting in more tender crepes.
Place a non-stick skillet over medium heat. Once hot, add a small amount of butter to grease the pan, ensuring it’s evenly coated.
Pour about ¼ cup of batter into the center of the skillet. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges lift slightly and the bottom is golden brown.
Using a spatula, gently flip the crepe and cook for an additional 30 seconds to 1 minute until lightly browned. Remove the crepe from the skillet and place it on a plate. Repeat with the remaining batter, adding more butter to the skillet as needed.
