In a medium mixing bowl, sift together the flour and salt until well-combined.

Melt the butter in a microwave-safe bowl and let it cool.

Whisk together the eggs and milk in another bowl until smooth, then gradually whisk in the cooled butter.

Gradually pour the wet mixture into the dry ingredients, whisking continuously to create a smooth batter.

Cover and refrigerate the batter for at least 30 minutes or overnight.

Heat a non-stick skillet and grease it lightly with butter.

Pour about 1/3 cup of batter into the center of the pan and tilt to spread evenly.

Cook until the edges lift and the surface sets, about 1 minute.

Flip the crepe and cook for another 30 seconds until lightly golden.

Fill crepes with your choice of fillings and serve warm.