Method : In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Makes about 32 to 36 crepes. Use about 1 ounce of batter for each crepe. It is not necessary to grease pans having a non-stick coating. Heat pan over medium-high heat. With one hand, pour in 2 to 3 tablespoons of batter. At the same time, left pan above heating unit with your other hand. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return to heating unit and cook over medium-high heat. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray