In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
Fill with anything. I love nutella!
To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.