To the bowl of your food processor (or blender), add the flour and eggs. Pulse until combined
Add the oil, milk, maple syrup, and salt. Pulse again, until combined
Scoop a scant ¼ cup of batter onto the crepe pan (or skillet). Tilt the pan to spread the batter to the edges. (It should be quite thin)
Cook until small bubbles have formed on the crepe, then flip and cook the other side. The crepe should be golden brown on both sides. Repeat with the remaining batter, reoliling the pan as you go
After each crepe is finished cooking, transfer to a plate and cover with a kitchen towel to keep them warm.
To serve, roll up your crepes, garnish with a drizzle of lemon, honey, and a sprinkling of powdered sugar