Sift flour, sugar and salt into a medium bowl. Use a fork or your fingers to make a reservoir (or a hole in the middle of the dry ingredients).
Gently beat the eggs using a whisk to incorporate the yolks and white evenly.
Alternate between adding beaten eggs and milk in three parts; stirring with a whisk to incorporate the flour mixture.
Add melted butter last. If making savoury crepes, you can opt to add fresh herbs during this step.
Rest the batter for at least an hour or refrigerate overnight for use the next day.
To fry each crepe, turn the heat to medium-high. Add 1 tbsp of cooking oil and tip the pan to evenly coat the oil and warm up the pan.
Have a ladle of 3 tablespoonfuls of batter ready.
Remove frying pan from heat. Angle the pan at a 30 degree tilt. Drop the batter with one hand and use the other hand holding the pan’s handle and swiftly tilt the pan in all directions to evenly coat the batter in a swirling circular motion (before the batter cooks fully in the hot pan).
Return the pan to heat. Cook each crepe until the bottom is browned. Then, turn carefully to the other side for 5 seconds. Remove the crepe with a spatula to a plate of stacked crepes. Repeat steps 6 and 7 until you have finished the crepe batter.