In a large bowl, mix together egg, milk, and oil.
In a separate bowl, sift flour and salt. Add to egg mixture. Beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1 full ladle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula as soon as the edges start to curl (crepe means curl in old French). Turn and cook the other side. Serve hot.
For Sweet Crepes:
Serve with a mix of sugar and cinnamon (cinnamon helps lower blood sugar levels) or with lemon and sugar.
Fill them with Greek yogurt, honey and nuts.
For special occasions, spread some Nutella on the crepes and top with sliced bananas or strawberries and cream.
For Savory Crepes: Fill with scrambled eggs and Gruyere cheese.