Beat eggs until well combined. Beat in oil and milk. Mix in flour and salt, then whisk together until very smooth. Chill in refrigerator for thirty minutes. The batter should come out the texture of heavy cream.
Spray an eight inch skillet with canola oil spray. Heat on medium heat and pour about 3 tablespoons of batter into the pan. Lift pan and rotate batter quickly around to cover the bottom of the pan. Return to heat and cook until lightly browned on bottom and fully set/dry on the top, about 1 - 2 minutes.
Using the tip of spatula, slip spatula underneath and loosen crepe. Flip crepe onto waiting plate so that browned side is face-up. Spread a touch of butter over the top of crepe to moisten it, and then repeat steps to cook the next crepe until all batter is gone. Stack crepes browned side up, buttering lightly between each crepe.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 12|
|Calories from Fat: 142 (81%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 70.5mg||22 %|
|Sodium 23.5mg||1 %|
|Potassium 31.8mg||1 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.9g|
|Protein 2.9g||4 %|
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Calories per serving: 176
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