Whisk the eggs in a large mixing bowl (an electric whisk works great). Add the flour, 1/2 the milk, vegetable oil, and salt and begin whisking. Pour in the remaining milk as you whisk - this helps to insure a smooth batter. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the batter should be about like heavy cream. Cover the bowl and place it in the refrigerator to age for an hour.
Heat a 10 inch round non stick crepe pan on medium heat until hot. Ladle about 1/3 cup batter into the pan, turning and tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and the edges starting to bronw (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side.
Remove from the pan and place in a folded clean dish towel. Continue making the crepes and stacking them in the folded dish towel. Set aside to use in above recipe.