In a mixing bowl, whisk together the eggs, sugar, salt, avocado oil, flour, and 1 cup of milk until well combined and smooth. Allow it to rest for about 10 minutes.

Gradually add the remaining milk to the batter, whisking continuously until you achieve a smooth texture.

Preheat a non-stick frying pan over medium-high heat for about 2 minutes. Lightly grease the surface with butter.

Pour ¼ cup (60 ml) of batter onto the hot pan, swirling it to spread into a thin, even layer. Cook for about 1 minute, until edges begin to lift.

Carefully slide a spatula underneath the crepe and flip it gently. Cook the other side for an additional 30 seconds to 1 minute.

Continue pouring and cooking the remaining batter, adjusting the heat as necessary.