Egg Crepes

1 cup AP Flour4 Large Eggs
1/4 Tsp Kosher Salt
1 Tsp Sugar
1 1/3 Cups Milk
3 Tbs melted butter

Place all ingredients in a blender and blend until smooth. Place in the fridge for at least one hour or up to 24 hours. (This helps get all the air bubbles out)
On a non stick 8″ pan or a low sided well seasoned cast iron pan over medium high heat melt a tsp of butter (enough to coat the pan). Pour 1/3 Cup of batter into the center of the pan, swirl the pan to move batter to the sides of the pan. cook one to two minutes then flip over and cook 1 minute more.