Whip flour, sugar, salt, milk, four eggs together until perfectly blended. Let rest for 15 minutes while you heat up the skillet.
Lightly coat hot skillet with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.