Combine flour, salt, and milk; mix well.
Add the eggs and butter; beat until smooth.
Refrigerate batter at least 2 hours.
(This allows flour particles to swell and soften so the crepes will be light in texture.) Brush bottom of a 6- or 8-inch crepe pan or heavy skillet with oil; place the pan over medium heat until just hot, not smoking.
Pour 2 to 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film.
Cook about 1 minute or until lightly browned.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
(This side is rarely more than spotty brown and is the side on which the filling is placed.) Place crepes on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat until all batter is used.