In a large bowl, whisk six eggs with 1 1/2 cups of water. Gradually add flour and 1/8 teaspoon salt, whisking gently until smooth. Cover and refrigerate for 30 minutes.

Remove batter from fridge and whisk it briefly. Heat about 1/2 teaspoon vegetable oil in an 8-inch nonstick pan over medium heat.

Add about 3 tablespoons of batter, lifting and swirling the pan to spread a thin, even layer of batter on the bottom of the pan. Cook until the batter starts to appear dry, about 30 seconds, then carefully flip the crepe over and continue cooking for another 30 seconds.

Transfer to a wire rack to cool. Repeat with remaining crepe batter, adding oil every few crepes and adjusting heat as necessary.