In a medium bowl, whisk together the flour, salt, and pepper.
In a separate bowl, whisk the eggs and milk until well combined.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few small lumps are okay.
Stir in the melted butter until incorporated.
Let the batter rest for at least 15-30 minutes at room temperature. This allows the gluten to relax, resulting in more tender crepes.
Heat a lightly oiled 8-10 inch non-stick crepe pan or skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
Pour about ¼ cup of batter into the hot pan, tilting and swirling the pan immediately to spread the batter thinly and evenly in a circular motion.
Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown.
Carefully loosen the edges with a spatula and flip the crepe. Cook the other side for another 30-60 seconds.
Slide the finished crepe onto a plate. Repeat with the remaining batter, greasing the pan lightly between crepes as needed.
Fill with your desired savory fillings and fold or roll.
