3 eggs
1/8 tsp. salt
1 1/2 c. flour
1 1/2 c. skim milk
2 tbsp. vegetable oil

In mixing bowl, combine eggs and salt. Add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for 1 hour. Cook on upside down crepe griddle according to manufacturers' 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.