Break the eggs one at a time, add salt and sugar and beat them with a mixer. Add the milk, vanilla and then the flour spoon by spoon. Stir gently to get a smooth mixture. In a pan (10 1/2″ (27 cm) diameter) place 1 tsp of oil and heat it.
Take a ladle from the pancake mixture, and pour it in the pan so as to cover the entire bottom. Once the pancake gets its typical tan from one side, turn it over on the other side. Once they fry well on both sides, place them in a shallow dish.
After every 3-4 pancakes, it is good to put 1 tsp oil on the bottom of the pan. Eat them rolled up with a filling of jam or some kind of pâté.