In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.

Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.

Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.

Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.

Cook for an additional 45-60 seconds until cooked through and browned.

Repeat with remaining batter. Between crepes, add more dabs of butter as needed.

To serve, add 1 tablespoon lemon juice and 1 tablespoon sugar onto half the crepe. Fold the plain half of the crepe over the filling and fold again so that it is in quarters.