Thin Crepes

In a small bowl, mix the flour with the sugar and salt. Set aside.

In a large bowl, mix together the eggs, milk, vanilla, and vegetable oil.

Gradually add the dry ingredients to the preparation and mix using a hand mixer until homogeneous.

Heat a 9 inches (23 cm) non-stick pan or a crepe pan over medium heat. Once it is hot, drizzle with a bit of olive oil.

For each crepe, pour between 3 to 4 tablespoons (45 to 60 ml) of the preparation. Cook about 45 seconds or until the crepe is golden. Turn and cook 15 to 30 more seconds.