In a large bowl, combine the flour and salt. Make a “well” in the center of the flour mixture and add eggs, melted butter and half of the milk. With a whisk (I prefer to use a hand mixer) gradually whisk the flour mixture into the liquid mixture. While whisking, gradually add the rest of the milk until the consistency is that of cream. Whisk or beat to remove all lumps.
Pour 1/4 cup of the crepe batter into a preheated crepe pan sprayed with cooking spray. When the crepe begins to set, use a spoon to gently loosen around the edges and fold in half. Cook on both sides over medium heat until lightly browned and set in the middle.
Fill crepes with strawberries and whipped cream and/or drizzle with chocolate and sprinkle with confectioners' sugar.
Cook’s Note: The choices are endless when it comes to filling crepes. I suggest strawberries and whipping cream, but you can fill them with your favorite fruit, top them with syrup or simply dust with powdered sugar, they’re all delicious. I also like to serve them with a side of bacon or sausage and fresh fruit.