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In the bottom of a large bowl, melt your butter halfway, then stir until fully melted.
Add milk, eggs, flour and salt and whisk to combine. Cover with plastic wrap and refrigerate for 1 hour and up to 4 days until needed.
When ready to cook, cover a large plate or platter with a layer of paper towels.
Remove plastic from batter bowl and whisk to remove any remaining lumps.
Heat skillet over medium-low. Butter skillet.
Ladle in ¼ cup batter, roll around. Cook until golden underneath, flip. Repeat, adjusting heat and re-buttering skillet as needed.
Cook for 2 to 3 minutes on the first side, until faintly golden underneath.
Use a long thin spatula to lift and flip it over.
Cook on the second side for 20 to 30 seconds, then slid out onto prepared platter.
Repeat with remaining batter.
To store: Wrap stack of crêpes in plastic, foil or place in an airtight container in the fridge overnight.
To rewarm: Arrange in a baking dish covered with foil and warm in a 250 degree oven for 10 to 15 minutes.