• Make the batter several hours in advance.

1. Combine the flour and salt in a large bowl. Fashion a small well in the center and put the eggs into it. Beat very hard with a wooden spoon and add the milk very gradually, beating constantly, until you get a smooth batter. If the batter does lump, strain it through a sieve.

2. Preheat a skillet on high heat. Grease it using the cut face of potato soaked in oil. Pour approximately 1/3 cup batter onto the hot skillet. Immediately tilt the skillet in a circular motion so that the batter covers the bottom in a very thin layer. Cook for 1 minute. Turn it with a wide spatula, and cook 1 minute on the side till the crêpe can be removed easily.

3. Continue to grease the skillet with the half potato between each crêpe. As soon as they are cooked, sprinkle the crêpes with sugar. Fold them in quarters or roll them. Serve hot.