Place the flour and salt in a mixing bowl. Make a well in the middle and crack the eggs into it. Using a wooden spoon begin to mix, incorporating the flour from the edge of the bowl.
As the mixture thickens gradually add the milk. Mix well after each addition of milk and continue until all the milk is incorporated and you have a smooth batter. Stir in the melted butter.
Heat your pan over a medium to high heat. Pour a little oil onto a wad of kitchen paper and lightly wipe the base of the pan to grease it.
Pour a little batter into the middle of the pan, tip the pan from side to side and swirl the batter round until the base of the pan is covered. Cook for around 45 seconds then loosen the edge with a pallet knife and flip the pancake over, cook the over side. The pancake should be golden brown.
Slide out of the pan onto greaseproof paper and repeat until all the batter is used. Stack the pancakes between greaseproof paper until ready to use.
To serve top the pancake with your favourite filling, fold in half, then half again to make triangles or simply roll them up.