1. Whisk the eggs with the salt. Pour the flour on top of the eggs, then about half of the milk and all the other ingredients. Begin whisking the batter and gradually add in the rest of the milk. Continue whisking until the batter is smooth.
2. At this point you have to decide if you should add more milk. The batter should be easy to pour and spread, but not so thin as milk.
3. Cover the batter and place in the refrigerator so it can be by itself for about an hour.
4. Heat a crepe pan on medium high heat until it is very hot. For each crepe, add a small bit of butter and spread it around with a paper towel. Add a ladle of batter, turning and tilting the pan so it is coated. Cook on one side until the crepe is just cooked through, then flip and cook on the other side for 15 seconds.

Makes about 18 10-inch crepes.