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Mix flour, salt and yeast in a large bowl. Make a hollow space in the center of the mixture  and add 1/3 of the milk. Mix with an egg beater and add remainder of milk slowly while  stirring to obtain a smooth dough without lumps. Its consistency should be a little thicker  than that of crepe mix made with eggs. Add the oil after the milk. Allow to stand for 1-2 hrs. Cook in a lightly oiled or buttered crepe maker or pan.

Chef's tip: These crepes can be garnished with jam, sugar, fruit compote, powdered  chocolate, etc. To make a salty crepe, replace flour with Sarasin flour.