In a mixing bowl, whisk together the flour and salt. Add eggs one at a time, mixing well after each addition. Gradually stir in the milk until smooth. Fold in melted butter.

Allow the batter to rest for 30 minutes at room temperature.

Preheat a non-stick skillet over medium heat and lightly grease it.

Pour about 1/4 cup of batter into the pan, swirling to coat evenly. Cook for about 1 minute until edges lift slightly.

Carefully flip the crêpe when golden brown; cook for another minute.

Fill with desired sweet or savory fillings, then roll or fold.