|Flour||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Melted butter||2 Tablespoon|
In a medium bowl, beat eggs.
Add milk, flour, oil, and salt.
Beat again until batter is smooth.
Cover and refrigerate 2 hours.
Preheat a 6 or 8-inch omelet pan.
Brush with a little of the butter.
Pour about 3 tablespoons batter into pan and cook 2 to 3 minutes, rotating pan as batter is poured.
Cook until lightly browned on bottom.
Loosen edges with spatula and gently lift crepe.
Stack between pieces of waxed paper.