In the medium bowl of an electric mixer beat together the eggs and the salt. Gradually add the flour alternately with the milk, beating until smooth. Stir in the melted butter. Cover, and refrigerate the batter for 1 hour. The batter may thicken, but can be thinned with the addition of a little milk. Heat an 8-inch nonstick skillet over medium-high heat until a water droplet sizzles. Brush the skillet lightly with oil. Stir the batter, and pour 3 tablespoons of batter into the skillet, rotating the skillet as the batter is poured. Cook until the bottom is lightly browned, about 45 seconds. Flip the crepe over and cook for 20 seconds more. Transfer the crepe to a plate. Repeat with the remaining batter, adding additional oil to the skillet between crepes if necessary. Use with your favourite fillings and toppings. Makes 10 to 12 crepes.