Beat first 3 ingredients at medium speed with an electric mixer until blended.
Gradually add flour and salt, beating until smooth.
Cover mixture, and chill 1 hour.
Place a lightly greased 7-inch nonstick skillet over medium heat until hot.
Pour 3 tablespoons batter into skillet, and quickly tilt in all directions so batter covers bottom of skillet.
Cook 1 minute or until crêpe can be shaken loose from skillet.
Turn crêpe over, and cook about 30 seconds.
Place on a dish towel to cool.
Repeat procedure with remaining batter.
Stack crêpes between sheets of wax paper.
