Combine flour, salt, and egg in a large (4 cup) measuring up or bowl

Slowly add milk while beating until it has a thin, pancake-like batter consistency.

Let sit for 30 minutes.

If mixture has thickened too much, add a few drops more of milk until proper consistency returns.

Rub a bit of oil in a 12" non-stick pan with a paper towel.

Add 1 teaspoon of oil and heat on high until a drop of water sizzles in pan.

Pour in the batter until 1/2 to 3/4 of the pan surface is covered.

Rotate the pan quickly to spread batter to thinly around entire bottom of pan.

Loosen edges of crepe when they begin to brown (after 30-40 seconds) and flip.

Cook for another 40-45 seconds until lightly browned and crepe slides easily in pan.

Add another tsp of oil between making each crepe and repeat.