In a blender, combine eggs, milk, corn oil, salt and cornstarch; blend 30 seconds or until smooth. Spray small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into center of skillet, rotating quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six-inch crepes.
¾ cup milk
1 tablespoon oil
¼ teaspoon salt
½ cup cornstarch
I often double or triple the recipe.