Crepes or French Pancakes
Do not confuse these with American pancakes, these are much thinner. 

Ingredients:
1 cup all purpose flour
pinch salt
2 large eggs
1 1/2 cups milk
1 tbs. canola or sunflower oil

Directions:

1. Whisk together the eggs, flour, salt, milk and oil until the mixture is the consistency of cream.  This can also be done easily in a blender.  Pour the mixture through a sieve to remove any lumps. Allow to rest in the refrigerator for at least 30 minutes.

2. Heat a 6 or 7 inch non-stick skillet or omelet pan over medium heat and lightly oil the bottom of the pan. 

3. Using a small ladle, pour a small amount of batter in the pan, swirling at the same time, so it coats the bottom of the pan.  Cook for one minute or until the edges start turning brown.  Flip, turn or toss and brown the other side for a further 1/2 minute. 

4. Turn onto a dinner plate and continue making crepes until all the batter is used.  Cover with a towel to keep warm or interleave with parchment or wax paper for freezing.