Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of oil and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin (about 1.5 mm – 0.06 inch thick). When the surface of the crêpe dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over.