Combine the flour, sugar and salt in a large bowl.

Whisk together the eggs and 1 cup milk in another bowl.

Add the wet ingredients to the dry and whisk just until the batter comes together. Add the melted butter and stir to combine.

Allow the batter to rest for at least 30 minutes or up to 2 days in the refrigerator. Adjust with the reserved milk, if necessary, so the batter has the consistency of heavy whipping cream.

Heat a small nonstick sauté pan over medium heat and add just enough butter to coat the bottom.

Ladle in just enough batter to coat the bottom of the pan and be sure to swirl the pan so the batter is in an even layer.

Cook until the crêpe is set up and the edges are golden brown, about 1 minute. Flip and continue to cook an additional 15 seconds. Transfer to a plate and continue to prepare more crêpes.