In a food processor or blender, combine the flour, sugar, milk, and eggs along with a pinch of salt. Blend the mixture until it reaches a smooth consistency. For a refined texture, strain the batter into a jug. Cover the jug and let the batter rest for 30 minutes at room temperature.

Heat a 16cm non-stick crepe pan or frypan over medium heat. Lightly grease the base using a piece of paper towel dipped in melted butter. Once the pan is hot, pour in enough batter to just cover the base, tilting the pan to ensure the batter forms a thin, even layer. If there's any excess batter, pour it back into the jug. Cook the crepe for approximately 1 minute, or until the underside turns golden brown. Carefully flip the crepe using a metal spatula, cooking the other side for just under a minute until it, too, is golden.

Transfer the cooked crepe to a plate, covering it with foil to keep warm. Continue the process with the remaining batter, stacking the crepes on the plate as they are cooked.