Melt the butter and whisk it into the egg and milk mixture
Gradually whisk in the flour and salt. Use only enough action to evenly incorporate the dry ingredients
You should be left with a very runny batter. Heat a non-stick fry pan or skillet to medium heat. You don’t need to rush – the batter benefits from a bit of a rest to allow any bubbles to escape.
Ladle a portion of the batter into the center of the heated pan and rotate the pan to distribute the batter thinly and evenly as possible.
Once you see the surface of the crepe start to dry out you can flip it and finish off the other side
Place the cooked crepes in a warm oven while you finish off the remaining ones.
Wrap the crepe in some wonderful filling and maybe add a bit of whipped cream or vanilla ice cream on the side