In a large bowl, whisk the flour and salt together, fluffing the flour.
In another medium-sized bowl, whisk the milk, melted butter and eggs together until combined.
Add the wet milk/egg/butter mixture to the dry and whisk until combined, and there are no lumps. If there are lumps, pour the batter through a sieve.
Heat a griddle over medium heat, add a small piece of butter to keep the dough from sticking and ladle some batter onto the hot griddle. Keep in mind that it spreads and is naturally a thin dough.
Use the bottom or back of the ladle to smooth the batter out into a rough circle.
It will cook for about a minute or so; it should have light golden/brown spots underneath. Flip it carefully and let the other side become golden. Eat hot, or keep warm in the oven.
Another tip to note is that I only butter the griddle once for the very first pancake. After that, the crepes leave enough of a butter residue that I don’t like to add any more. Do try it and make sure it works on your griddle. I have a well-seasoned Cast Iron Griddle that I use, which may be the secret to my success!