In a bowl, mix the flour, sugar, and salt.

In the center, add the eggs, lightly beaten, and butter (or oil). Start to mix with a whisk and gradually incorporate the flour that is on the edges , then gradually add a quarter of milk. When the mixture is smooth, with no lumps, add the remaining milk. Mix well. Add the vanilla extract and the alcohol or zest you chose. The batter has the consistency of heavy whipped cream.

Let the batter rest for at least one hour. If the batter is too thick, add a little bit of water.

Heat over medium a non-stick pan (I use two 9-inch non stick pans so it goes a little faster), put some oil and use a paper towel to grease the pan in a thin coat. Pour a ladle of batter into the pan while swirling it to distribute the batter evenly (this is an important trick!). If you don't cover the pan with the batter, just add more batter to patch the holes. Don't forget, the crêpes must be very thin!

Cook until the edges start to come out from the pan and are light golden brown.

Flip the crêpe with the spatula and cook for 30 seconds.

Put the crêpe on a plate and do the next one. Stack them on the plate.