In a medium mixing bowl, combine 1 cup of flour, 1 tablespoon of sugar, and a pinch of salt. Create a well in the center, then crack in 2 eggs. Whisk gently, incorporating the flour mixture.

While whisking continuously, slowly pour in 1 ½ cups of whole milk to the batter. Mix until smooth, then add in 2 tablespoons of melted butter and whisk until fully incorporated. Allow batter to rest for 30 minutes.

Heat a non-stick skillet over medium heat. Lightly grease the pan and pour in about ¼ cup of batter, swirling to create a thin layer. Cook until edges lift, approximately 1-2 minutes.

Run a spatula around the edges to loosen and flip the crepe. Cook the other side for an additional 1-2 minutes until lightly golden. Stack on a warm plate.

Cover the cooked crepes with a clean kitchen towel to keep them warm and soft.

Fill crepes with desired fillings and serve immediately, garnished as preferred.