In a large mixing bowl, combine 250 g of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Create a well in the center.

Crack 4 large eggs into the well and gradually incorporate the flour from the sides into the eggs to form a thick paste.

Slowly pour in 500 ml of milk while whisking continuously until the batter is smooth and pourable.

Whisk in 50 g of melted butter and let the batter rest for about 30 minutes at room temperature.

Preheat a non-stick skillet over medium heat for about 2 minutes, lightly greasing with butter or oil.

Pour a small amount of batter into the hot pan, swirl to spread into a thin layer, and cook for 1-2 minutes until edges lift.

Carefully flip the crepe and cook the other side for 1 minute until lightly golden.

Transfer the crepes to a plate, cover to keep warm, and serve filled with your choice of sweet or savory ingredients.