In a bowl, sift together the cake flour, sugar, and salt. Whisk together to combine.

In a separate bowl, whisk together the milk and eggs. Slowly add the egg and milk mixture to the flour mixture, whisking to incorporate. Strain the mixture through a sieve into a different bowl and let rest for 30 minutes.

After the batter has rested, add the melted butter and whisk until fully incorporated.

Heat a frying pan over medium heat then spread a thin layer of oil. Pour about ½ cup of batter onto the pan and rotate to spread the batter thinly.

Cook until the side on the pan turns lightly golden brown then carefully flip to cook both sides of the crepe. Cook until lightly golden brown. Set aside and continue until all the batter is finished.

Optional, but to make the sugar crust, melt about ½ tablespoon of unsalted butter in the pan used for the crepes. Fold one crepe into fourths and add to the pan. Sprinkle about a teaspoon of granulated sugar and flip so the sugar can toast on the pan. Sprinkle the other side and repeat. You can make the sugar coating with as many crepes as can fit in your pan. Repeat until you’ve coated all the sugar crepes. Top with some powdered sugar and a scoop of butter, and the sugar crepe is done! 完成です！