Using an immersion blender, blender, or whisk blend flour, eggs, milk, butter, and salt together. Refrigerate batter for at least 1 hour or overnight.

Strain out any lumps that may remain.

Heat a 8-inch nonstick pan over medium heat. Brush pan with melted butter and add a quarter cup of batter to the pan. Swirl the pan and return to fire. Once crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side.

Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other.