1. In a large bowl, whisk together the flour, sugar (if using), and salt. 2. In a separate bowl, whisk together the milk, egg, and oil. 3. Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth, thin batter. The batter should be much thinner than regular pancake batter. 4. Let the batter rest for about 10-15 minutes. This helps the flour absorb the liquid and makes the pancakes more tender. 5. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. 6. Pour a small amount of batter (about 1/4 cup) into the center of the pan, then quickly tilt and rotate the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly browned. Flip and cook the other side for about 30 seconds to 1 minute. 7. Serve the thin pancakes warm with your choice of fillings or toppings.

   1. Butter at room temperature beat in mixer about 30 minutes until creamy. 2. Add 2 cups of powdered sugar and mix at low speed, gradually increase speed of the mixer. Add vanilla. Add 2 cups of remaining powdered sugar and mix again starting from low speed. Optionally add milk or water and mix until cream become lightly pale yellow.