Combine eggs and milk in a blender and blend for 30 seconds. Add flour and salt and mix well.
Transfer to a sieve over a quart size mixing bowl. Allow batter to rest for 30 minutes or chill overnight.
Melt the butter in a small saucepan and then whisk into the batter.
Melt a small amount of butter in a crêpe pan (you will only need to do this for the first crêpe.) Add a scant 1/4 cup of the batter to the pan. Swirl the pan right away to cover the bottom completely. You want your crêpes very thin! Cook about one minute – or until the sides and top begin to look dry – then flip over. Cook the other side for about a minute or until golden. HINT: You will know when it’s finished cooking when you can slide it easily around the pan.
Transfer the crêpes to a baking sheet and continue until you are finished with the batter.
The crêpes can be frozen at this point. Simple stack them, wrap them in plastic wrap and tuck them in the freezer! When you have a crêpe craving, just thaw overnight (or a few hours) in the refrigerator.