Combine eggs, flour, salt and 1/4 cup of milk of the milk in medium size bowl; beat with beater until smooth. Beat in melted butter, then remaining milk. Refrigerate, covered 1 hour or more
Slowly heat skillet until, butter lightly for the first few crepes; after that it will be seasoned and crepes will not stick. To make small crepes, use 2 to 3 tbsp batter for each and 8 or 10 inch skillet.
Pour batter into hot skillet; quickly rotate skillet to spread batter evenly. Cook medium heat until lightly browned; ; turn and brown other side. Remove plate
When cool, stack with foil between each, or eat right away
