Preheat a 9 or 10 inch skillet pan by placing it on medium heat on the stove top.
Combine four eggs and 1/4 teaspoon of salt into a large mixing bowl.
Whisk eggs and salt together until the mixture looks uniformly yellow.
Add approximately 1/4 cup of flour to whisk into the egg mixture -- this quantity does not have to be precise.
Once the flour has been incorporated into the egg mixture, whisk approximately 1/4 cup of milk to thin the batter.
Keep adding equal amounts of milk and flour alternately until 2 1/4 cups of milk and 2 cups of flour have been added.
Whisk the batter until it is smooth (approximately 1 or 2 minutes) -- DO NOT OVERMIX.
Add the melted butter to the batter and whisk until the butter is fully incorporated and the batter is smooth.
At this point, your batter is ready. Pour 1/4 cup of batter into the pre-heated pan. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter -- try and make your crepe as circular as you can. You can do this in two ways. One way is to place a 6-inch cake ring on the pan and pouring 1/4 cup of batter into the ring, ensuring that the batter makes a perfect circle. The second way is to make crepes that are slightly larger (around 7 or 8 inches in diameter) and using a cake ring to cut smaller, perfect circles out of these larger crepes once they've cooled.
Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set.
When the top has set, flip the crepe to cook the other side of the pancake. This should not take more than 30 seconds.
When the crepe is ready, slide the pancake out of the skillet and onto a plate to set aside. Repeat process until all crepe batter is used. Allow the crepes to cool completely.