How do you make french crèpes?
For the perfect French crèpes, you will need:
- 1 cup flour
- 2 eggs
- 1 1/4 cup milk
- 2 tbsp oil
- 1/4 tsp salt

1. Whisk all above ingredients together, blend well, until batter mixture is at the consistency of heavy cream. Refrigerate for 1 hour. Add more milk if batter is too thick.
2. Spread a small amount of oil into a nonstick skillet with a paper towel. Pour in ~1/4 cup of batter into skillet, swirl around until a thin layer of batter covers bottom of pan.
3. Cook batter on medium heat. When the top of the batter is dry in about 45 seconds, flip carefully with spatula. 
4. Cook for another 15-30 seconds, and your crèpe is ready.
Do I need to strain the batter at all to prevent lumps?
Straining the batter is not strictly necessary, but it can help to create a smoother, lump-free texture. If you notice lumps in the batter after whisking, you can strain it through a fine-mesh sieve or cheesecloth to remove any lumps and ensure a smoother consistency.

To prevent lumps from forming in the first place, you can gradually add the liquid (milk) to the dry ingredients (flour and salt) while whisking continuously. This will help create a smooth mixture with fewer lumps. Another option is to use a blender to mix the ingredients, which can create an even and smooth batter. Remember to let the batter rest in the refrigerator for about an hour to allow any air bubbles to dissipate and to give the flour time to absorb the liquid, resulting in a more tender crêpe.