I’ll make any excuse (to justify to myself only) to have dessert, and the best one is “But pancakes are not really dessert.” And yet, they are one of the best (and simplest) desserts out there. I like my pancakes thin (or very thin like these crepes) so that I can taste whatever I decide to pair them with. This may be the best ‘not dessert’ I’ve ever had. Enjoy!
Whisk eggs in large bowl to blend. Whisk in milk and salt. Add flour and whisk batter to blend well. The batter should be thin, but not runny. Let batter rest 1 hour.
Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add about 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake.