Vanadium

• 1 ½ cups flour
• ¼ tsp salt
• 5 eggs
• At least 1 ¼ cups milk

1. Beat with beaters until smooth (some tiny lumps are okay). Add extra milk while beating until the mixture is quite runny, almost watery. This allows the crepes to be nice and thin.
2. Use a ladel to scoop the mixture into an oiled, non-stick frying pan, preheated to medium heat (around 6/10).
3. As soon as it is cooked through and the thin edges start to curl up, flip it once, and cooked until lightly browned. 

Makes about 10 crepes.