In a medium mixing bowl gently scramble the eggs. Add milk to the eggs, and whisk. Add a pinch of salt.

Sift the flour into the mixture, whisking as you add. Once the flour is mixed in, stir in 2 tablespoons melted butter.

Cover and refrigerate overnight.

Remove from the fridge and whisk the batter as it will have separated a bit from sitting overnight.

Check the consistency of your batter - it should resemble half & half. If it is too thick, add a splash more milk and a dash of canola oil as needed, until you have reached the desired consistency. This is an eyeball measurement system. You want it to be thicker than non-fat milk, but not as thick as pancake batter.

Use your best non-stick frying pan to cook the crepes. Over medium/high heat, add a very small amount of canola oil to the frying pan, allowing it to get glossy. Then swirl the pan around so that the oil evenly coats the surface of the pan. Use a paper towel to wipe away excess oil.

Pour 1/4 cup batter onto the hot pan, tilt the pan around in a circular motion so that the batter spreads evenly in a very thin layer.

Cook on medium high heat for 45-60 seconds. It is ready to flip once the edges begin to curl and small golden circles appear on the cooked side of the crepe. Flip, and cook for an additional 30-60 seconds (until golden). Remove and cover until all of the batter is cooked. Makes about 12, 8" crepes.