Beat the eggs, milk, and salt well into the other mixing bowl using the egg beater. Add the flour, three tablespoons at a time, to the egg mixture. 4.Beat until there are no lumps left before adding the next three tablespoons. The batter should be thin enough so that it would spread easily in the hot pan. This will ensure thin crepes.
Half fill the saucepan with hot pan water.
Put the dinner plate on top. Place the saucepan one of the back burners, at low heat. Turn on a burner on high. 7.Pour one teaspoon of oil into the pan and place it on the heat. Tip the pan to spread the oil.