In large bowl, beat eggs and salt until foamy. Lightly spoon flour into measuring cup and level off. Add flour and milk to the eggs and beat well. Add oil and beat until well blended.
Heat small 7- or 8-inch skillet over medium-high heat. A few drops of water sprinkled on the pan will sizzle and bounce when heat is just right. Grease pan lightly with oil.
Pour about 3 tablespoons of batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Remove from pan. Adding oil as necessary, repeat with remaining batter. Stack cooked crepes, putting wax paper or parchment paper in-between.