In a large mixing bowl, whisk the eggs and milk together until well combined. Add the salt and melted butter, whisk again.

While whisking, slowly add the all purpose flour until fully incorporated.

Heat a well-seasoned cast iron skillet on medium heat. Once warm, add a small amount of oil, just enough to lightly coat the bottom of the pan.

Pour ¼ cup of the crepe batter into the skillet. Carefully raise the skillet by the handle and tilt in a circular motion until the batter thinly coats the entire surface of the bottom of the skillet. If there are holes, fill them with a bit of batter from the bowl.

Allow to cook for 2-3 minutes on medium-low heat until little bubbles appear in the center of the crepe and the edges start to solidify. Flip with a thin spatula and cook for another 30 seconds or so. Place the finished crepe on your lined baking sheet and keep warm in the oven at 200F for up to an hour while you finish the rest of the crepes, add to the stack as you finish them.

When all of the crepes are ready, fold them into triangles or tubes, or keep flat. Serve with freshly whipped cream and seasonal fruit, nutella and sliced banana, or savory meats, veggies, and cheeses. Enjoy!