In a bowl, mix the flour with the salt and sugar.

Make a well in the center and pour in the eggs, lightly beaten with a fork.

Gently fold in the flour with a wooden spoon.

Add the cold milk little by little, stirring constantly to avoid lumps.

If the batter is too thick, add a little more milk until it becomes a smooth consistency.

Add the melted butter and mix well.

Cook the crepes in a hot pan without adding any additional fat.

Pour a small ladleful of batter into the pan and spread it over the entire surface using a swirling motion.

When the edge of the crepe begins to brown, flip it over and cook for about a minute on the other side.

Repeat this process until all the batter is used up.