Mix milk and eggs. Add salt. Whisk in flour. Whisk until flour is evenly incorporated. Stir in butter until evenly incorporated.
Cover bowl and refrigerate 60 minutes.
Use a non stick pan preferably. If necessary spray you pan with cooking spray lightly to keep crepe from sticking.
Use 1/3 measuring cup for a 10" skillet. Pour batter into bottom of pan and tilt pan to allow batter to spread evenly over the entire bottom surface.
Cook about 3-4 minutes on first side, flip and cook and cook another 3 minutes on the other side. Transfer to a platter to keep warm and continue until all the batter is done. (Use two skillets to cut down on overall time needed to cook the crepes).
If refrigerating or freezing put parchment paper between crepes and allow them to full defrost before separating.
Note - if you are using these for dessert crepes then add 1 Tbsp of sugar to the batter.[nutrition-label]