Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10" nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the pan should not be too hot. Lightly oil the pan before cooking each crepe. Separate the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag. Per serving: 81 Calories (kcal); 2g Total Fat; (20% calories from fat); 4g Protein; 12g Carbohydrate; 70mg Cholesterol; 39mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: The Frugal Gourmet Converted by MM_Buster v2.0n.