3 eggs
1 1/2 cups all-purpose flour
2 tbsp. vegetable oil
1/8 tsp. salt
1 1/2 cups skim milk
24 crepes

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for at least 1 hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non-stick coating. (If using skillet, allow 2 tablespoons batter per crepe, turning skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown, turn brown other side a few seconds).

Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 2 or 3 days; for easier separation, a layer of waxed paper or foil may be placed between crepes. They may be kept in freezer if tightly sealed in freezer bags. When ready to use bring crepes to room temperature before separating.

Makes 12 servings.