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Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tablespoons of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
Heat a 15 cm crepe pan. Measure 2 ½ tablespoons of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crepe is golden underneath (in about 15 seconds if the pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
Slide the crepe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crepes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180°C/Gas 4/fan oven 160°C for 10-15 minutes.