Sift the flour into a mixing bowl. Add the salt and sugar and then whisk until all the ingredients are thoroughly mixed with a wire whisk.

Make a well in the center of the flour and then break the eggs into it. Whisk the eggs slightly with the wire whisk while gradually adding the flour surrounding.

Add the milk to the flour and egg mixture, a little at time, whisking the flour surrounding into the liquid mixture until you have a thick paste.

Add the remaining milk and whisk vigorously until you have a smooth lump free batter.

Add melted butter and whisk until well combined.

Rest the batter for about 30 minutes on the counter. If resting more than 30 minutes, be sure to store the batter in the fridge.

Heat the pan over medium high until it heats up, then reduce the heat to medium before start cooking.

Lightly grease the pan with coconut oil with a folded paper towel. Be sure to wipe off excess oil.

Pour a ladleful of batter onto the center of the pan.

Lift and tilt the pan in a circular motion to spread the batter evenly and thinly.

Return the pan to heat and cook for about 40 seconds to 1 min until the top appears dry, edges begin to light brown.

Flip and cook on second side for about 10 sec.

Gently slide your crepe from the pan onto a plate and stack the crepes as you make them one on top of the other on the plate. Cover with a clean towel to keep them warm while you make the rest.

Repeat with the remaining batter adjusting the heat and greasing the pan with more oil as needed.