Whisk together the flour, salt and eggs. Grdually mix in the milk to make a smooth batter about the consistency of heavy cream.

Strain the batter through a chinois; whisk in butter ad parsley.

Set aside and rest for 30 minutes.

Heat a 6'' saute pan over medium heat. Lightly oil the pan. Add 2-3 tbsp batter and swirl to evenly coat the bottom of the pan with a thin layer. Pour any excess back into the bowl. Cook until the edges are brown and the bottom is golden. Flip over and cook for another minute.

Place crepes to the side for desire.