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In a medium bowl, whisk together the eggs and milk.
Then whisk in the salt, sugar, and flour until well combined and no lumps remain.
Set batter aside to rest for 20 minutes (don’t skip this step!).
Warm up a 10-inch nonstick pan over medium heat.
Melt about 1 teaspoon of butter; spread it around until it starts to foam.
Give the rested batter a quick whisk, then ladle ¼ cup of batter in the center of the pan.
Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan.
Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.
Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan.
Cook for another 45 seconds until just lightly golden.
Transfer crepes to a plate.
Repeat until all batter is gone.
You can roll up, fold into quarters, or stuff them.
Serve immediately with a few teaspoons of jam, melted chocolate, whipped cream, or a sprinkling of cinnamon and sugar!