Start by beating eggs and adding whole milk.  Mix to combine

Add flour and salt and whisk until batter is smooth

Cover and let rest in the refrigerator for at least 1 hour and preferably overnight

Remove from refrigerator and mix gently to reincorporate the batter.  The fat from the whole milk will likely have separated

Heat a crêpe pan or medium nonstick skillet over medium low heat

Add a small pat of butter and once melted, spread evenly on the pan using a paper towel

Add 1/4 cup batter to the center of the pan and tilt the pan to spread the batter around evenly

Cook 1-2 minutes on the first side or until golden on the bottom

Flip using a heat proof spatula and cook the second side for 1-2 minutes more

Add your favorite toppings after cooking or cool and stack for later use