Breton Crêpes Salty and Sweet

Preparation

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1. In a large bowl, beat the whole eggs until the mixture is smooth and frothy.
2. Add the milk and the oil (or melted butter). Mix well with the electric beaters for about 2 minutes until well combined.
3. If making Savory crêpes: add a bit more oil and mix well.
4. If making Sweet crêpes: add melted butter and stir until well incorporated.
5. Let the batter rest for 30-40 minutes at room temperature to relax.
6. Note: Once rested, it can be frozen. When it needs to be used, let it thaw completely, stir well to even out, and let it rest for another 20 minutes.
7. Heat the pan over medium-high heat. Once hot, wipe it with a cloth lightly greased with butter. The pan should not be too greasy.
8. To make the crêpe, pour approximately 3/4 of a ladle of batter into the pan all at once. Quickly spread with a flat bar or swirl the pan in a circular motion so the batter distributes evenly. Return the excess batter to the bowl.
9. Make the first crêpe. If the batter is too thick, add a little water and stir well to adjust the consistency.
10. With a spatula, trim the batter that has overflowed beyond the circle of the pan base to make it uniform.
11. Wait until the batter changes color and the edges detach easily, then carefully flip it over.
12. Place the filling in the middle of the crêpe and fold it into a triangle, rectangle, etc., as you prefer.
13. To fold them, first make a mark with the spatula at the point where you want to fold to facilitate the process.
14. Swipe the pan with a cloth dipped in butter again and repeat the operation for each crêpe.
15. If you want to make all the crêpe bases first, once you've flipped it, remove it from the pan and set it aside.
16. Wipe again with a buttered cloth and continue repeating the operation with the next batter.
17. Stack the crêpes on top of each other to keep them warm and retain their moisture and softness.
18. Once all are made, return a crêpe to the pan, fill it, and fold it according to the filling and desired shape.