Sift the flour and salt in a bowl.

Break eggs into another bowl and beat lightly with a whisk.

Pour the eggs into a small well you've made in the flour.  Stir the flour in the centre to catch some of the eggs, with a spoon.  Keep mixing this way until they are all incorporated 

Slowly add 1/3 of the milk.  When the milk is totally incorporated, add the next portion.  At this point you can switch to a whisk. And then finally the last portion.  Make sure you work out all the lumps.

Add the melted butter or oil.  Mix and cover.  Let set for at least 30 minutes, or up to overnight before using the batter. See Notes below

Blender method:

Add the ingredients in the reverse order listed into a blender.  Blend at lowest speed until all starts to incorporate.  Scrape down the sides with a rubber spatula. Bring it up to a middle speed and blend until smooth.  About 20 seconds.  Cover and store until needed.  

Pour the batter into a pitcher.  This is easier than taking a spoon or measuring cup to transfer batter to the pan.  If you find that the batter has thickened as doesn't pour gracefully, add a bit more milk to thin it out till it flows nicely.  You'll be able to tell after the making the first crepe.

Heat crepe pan over medium heat. (should be around 6-8 inch in diameter with low sides)  

Brush the surface of the warmed pan with oil. I keep all the oil I may need in a small bowl by the stove for this process.  I use a silicone brush to add oil after each crepe.

Lift the pan from the heat and pour in just enough batter to cover the bottom when you gently swirl the pan around to move the batter to all sides.  You will quickly realize if you are using too much or too little. Or if the batter is too thick or too thin. Too much will result in a thick crepe that takes too long to cook; too little, and you won't be able to stretch the batter to fill the bottom of the pan. I find that 3 tbsp of batter is good for the pan I am using.

Return the pan to the medium heat.  Cook until the crepe is set and the edges are drying, usually about 20-35 seconds, depending on your stove.  Slide the spatula (I use a small offset spatula- it works perfectly) under the crepe to loosen it.  Lift it carefully and turn it gently over and back into the pan.  In just a few seconds, the second side should start to turn golden brown.  Shake the pan to loosen the crepe.  With the aid of the spatula if needed, slide it onto a plate.  Adjust heat as needed.

Keep doing so with all the batter, adding the crepes to the first one on the plate.  This amount of batter should yield 12-14 crepes.  It really depends on the size of pan you are using, and how good you are at not overfilling the pan with batter!  Don't worry, you'll get the hang of it.  The first one is AWAYS lousy! For the cook :)

If not using right away, use wax paper to separate each crepe and then wrap up in plastic wrap and then aluminum foil.  They can be frozen till needed.

You can remove as needed, thaw and reheat in a covered pan over medium low heat.  Or you can wrap a few thawed crepes in tinfoil and warm in a 300F oven

See blog post for more details.