Put the cornmeal, flour, and salt in a bowl. Mix in the eggs and then the milk. Beat until smooth. The batter should be the consistency of half-and-half. Add more milk if necessary. Mix in the melted butter.
Let the batter sit for at least 30 minutes.
Stir the batter just before using. Heat a crêpe or nonstick pan and brush lightly with some of the remaining melted butter. Pour