Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.
Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected. Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.
Variations
Dessert CrepesAdd 3 tablespoons sugar and 1 teaspoon vanilla to crepe batter. Whole Wheat CrepesSubstitute 1/2 cup whole wheat flour for 1/2 cup of white flour. Cornmeal CrepesSubstitute 1/2 cup corn meal for 1/2 cup white flour. Chocolate CrepesAdd 1/4 cup sugar, 1 teaspoon vanilla, and 3 tablespoons of unsweetened cocoa to the crepe batter. Cheese CrepesAdd 1/2 cup grated cheese to crepe batter. Stir frequently while using the batter to keep cheese evenly distributed.
