3 medium-sized eggs

In a large mixing bowl, beat together the eggs, milk, and oil.  Sift the flour and salt together into the bowl and beat until smooth.  Cover the bowl and refrigerate for at least 1 hour.  Heat a small amount of oil in a crepe pan or a small frying pan over medium-high heat, then ladle and rotate at an angle so that the batter forms a thin coating on the bottom about 6 to 7 inches round.  Return to the heat and let cook for about 1 minute.  The underside should be light brown and easy to lift and turn over.  Heat the other side about 30 seconds, then flip out of the pan.  Each crepe can be filled, then rolled and served with sauce.  If you plan to freeze the crepes, place a sheet of waxed paper between each crepe.

NOTE:  If you use the crepes to make a dessert, add ¼ cup sugar to the mixture.