In a large bowl mix together the flour, cornstarch, and salt.
In another bowl whisk together the eggs, milk, and yogurt until combined.
Mix the liquid into the flour until you have a smooth batter. (You can also combine all ingredients together in a blender until it’s smooth).
Heat a nonstick skillet over medium-high heat. Brush lightly with the oil.
Add about 1/3 cup of crepe batter and quickly swirl it around just to cover the bottom. When the underside is golden, flip and cook on the second side for 30 seconds.
Transfer the crêpe to a plate or a cutting board, then repeat until you’ve used up all of the mixture.
Serve warm or cool with your favorite toppings and enjoy!
Note: those crepes can stay in a fridge up to 3 days.