In a large bowl, mix together the flour and salt. Set aside.
In a separate bowl, beat the eggs.
Add the milk to the eggs, and mix well.
Make a "well" in the center of the flour and salt mixture.
Pour the egg and milk mixture into the well, and mix, with a whisk, until there are no lumps remaining.
Mix in the vegetable oil.
Optional: Add 2 tbsp. of rum, or grated lemon peel.
Cover the mixture, and allow it to rest in the refrigerator overnight.
When you are ready, use a ladle to spoon about 1/2 cup of mixture onto the creperie, or skillet.
Working quickly, use a circular motion to spread the crepe mixture into an even layer.
Allow the crepe to cook until firm on one side.
Using the crêpe spatula, gently flip the crêpe over to cook the other side.
Once cooked through, remove from creperie, and add your favorite filling.
