Put the flour and salt in a bowl. Mix in the eggs and then the milk; beat until smooth and the consistency of half-and-half. Add more milk if necessary. Stir in the butter.
Let the batter sit for at least half an hour and stir it just before using.
Heat a crêpe or non-stick pan and brush lightly with butter. Pour in just enough batter to coat the bottom of the pan. Pour off any excess. Cook for 2 to 3 minutes, turn over and cook another minute. Keep cooking crêpes, stacking them on a plate, until the batter is used up. Wrap in plastic film until needed.
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