Whip the eggs.
Add the flour, sugar, salt, and whip until the mix is smooth and lump free.
Add the milk as a little stream, while whipping.
Melt a tsp of butter in a large skillet ( add more butter as you keep making the crepes).
Pour in the skillet 2 tbsp of the mix, turning rapidly the skillet from side to side so that the whole bottom is covered.
Cook until the crepe is golden, then turn over with two spatulas, and cook the other side until golden.
Put the crepe in a large dish, and keep making them until the paste is all used up.

Sauce for the crepes.

3/4 cup butter
1/3 cup orange juice
1/3 cup sugar
1/3 cup liqueur, preferably orange liqueur
A 3" long orange peel (remove the white part)
6 tbsp cognac or brandy

Melt the butter. Add the sugar, orange juice, orange peel and the liqueur. Cook at medium heat until the mix comes to a boil, then reduce heat to simmer. Remove the orange peel.
Dip each crepe in this sauce, then fold it twice.
When they have been all folded, pour over them the remaining sauce, sprinkle some sugar and the cognac, then light the cognac fumes with a match.
Serve while the flame is still on.

Note: An alternative is to put on each crepe (made in a small skillet) a heaping tbsp of ricotta sweetened to taste, then roll the crepe like manicotti, and proceed with the rest of the recipe.