To make the crepe batter, melt the butter in a small bowl in the microwave and let it slightly cool. Using a flour sifter, sift flour and salt in a large bowl.

Make a well, add eggs, and mix with a wooden spoon. Once the mixture is thick, add milk little by little. Work the batter well with a spoon or hand whisk to aerate it, then pass it through a fine-mesh sieve. You will obtain a very smooth batter. Add cooled, melted butter and mix to combine. If the butter starts to solidify, it is okay.

Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 to 60 minutes. Refrigerate it if you let it rest overnight. Resting the crepe batter allows the gluten to relax and the flour to absorb the liquid. This step is the key to making perfect crepes.

To cook crepes, heat a crepe pan or a 9-inch (23 cm) non-stick skillet over medium-high heat. To test, sprinkle it with water: it is ready if water drops jump across the pan. Gently pour a ladle of crepe batter into the center of the pan. Immediately, tilt the pan to coat the bottom with a thin layer of batter.

Watch for the edges of the crepe: once they are golden brown, the crepe is ready to be flipped. Once you have loosened up the edges with a flexible turner, shake the pan back and forth to release the crepe.