Beat the egg in a bowl, add the sugar and salt and mix in. Don't beat any air into the mixture.
Add the flour and mix it in. Before it's completely incorporated, add 1/3 of the milk and mix. Add the rest of the milk and mix again. Add the butter little by little as you mix the milk in.
Pass the batter through a sieve, cover with plastic and rest in the refrigerator for at least an hour.
Mix up the batter. Heat oil in a frying pan, and wipe out the excess oil. Spread the batter around the bottom of the frying pan rapidly while tilting it, and cook the crepe over high-medium heat.
When the edge has browned, put the frying pan on a moistened kitchen towel and let the crepe continue cooking with the residual heat. This prevents it from burning.
When the outside of the crepe starts to brown, flip it over using a palette knife and your hands.
Stack up the cooked crepes on an inverted bowl. Keep cooking the crepes.
When the last crepe is cooked, put it on a plate, and let it cool before wrapping in plastic and storing.
Refer to Recipe ID: 1046752 "Smooth, Crispy, Fluffy Mille Crêpes" to make a "mille-feuille" or multi-layered crepe. Double the amount of batter in this recipe.
Story Behind this Recipe
I didn't want to make crepes that taste good when they're freshly made but turn inedible the next day. So my aim was to create a recipe that only used everyday ingredients, that was easy to make, and resulted in crepes that taste great even after a day.
If you rest the batter overnight, the gluten in the flour will settle down and the crepes will become even more flexible and less likely to rip. If you are going to use the crepes in a sweet dish, add a little vanilla oil or essence. If you cook the crepes over low heat the crepe will turn tough and less flexible, so be careful. Please adjust the amount of sugar to taste.