In a medium bowl, mix flour, eggs and salt.

Add milk and blend to a smooth batter.

Cover and refrigerate for about 30 minutes.

Heat skillet over medium-high heat and brush with oil.

Stir batter well and pour ⅓ cup of batter into pan,

Completely coat the surface by tilting the pan.

Cook, turning once, until golden on both sides.

Roll up and slice in fine strips.

Repeat with remaining batter.

Bring the vegetable to a boil.

In the meantime, cut the pancakes into ¼-inch thick stripes and chop the chives finely.

Ladle the soup into soup bowls, add some pancake stripes and sprinkle with chives.