I adore crepes, they are so versatile. You can make them for breakfast, dessert or stuffed with seafood for a main course.
Combine flour and salt in a mixing bowl.
Add eggs and half of the milk.
Beat until smooth.
Blend in the rest of milk and melted butter.
Cover and let rest in refrigerator for one hour.
Heat a small skillet on medium heat, wiping with a small amount of oil.
Using a ladle, pour enough batter in skillet to thinly cover bottom of pan.
Heat for 15-30 seconds, or until surface of crepe is dry and slightly brown around edge.
Turn skillet over and the crepe should slide out.
Continue until all crepes are cooked lightly oiling pan after each crepe if needed.
Chef's notes: Can be made ahead and frozen.