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Sift the flour through a sieve into a large bowl to ensure it is nice and smooth.
Add the salt and sugar to the flour and whisk the dry ingredients together.
Make a well in the centre of the flour mixture. Crack the three eggs into the well.
Using your whisk, gently break the eggs and begin to incorporate the flour from the edges, little by little.
When the batter becomes quite thick, start adding the milk gradually, whisking until smooth.
Continue until all the milk has been incorporated and the batter is completely smooth.
Cover the bowl with a clean tea towel and leave the batter to rest at room temperature for at least 1 hour.
Melt the butter in a small saucepan over medium heat and pour it into the rested batter, whisking gently.
Lightly oil your crêpe pan and place it over high heat.
Use roughly 3 tablespoons (45 ml) of batter per crêpe, swirling to spread it evenly.
Cook the first side for about 40 seconds, flip, and cook the second side for 30 seconds, or until golden.
Slide the crêpe onto a plate and repeat, oiling the pan between each crêpe.