Eggs whisk into a well of sifted flour with milk, melted butter, and a splash of brandy or rum, and the batter strains through a fine chinois and rests until it pours like thin cream for delicate crêpes.
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In mixing bowl, sift flour with salt. Make well in center of dry ingredients. Break eggs into well and whisk until thoroughly incorporated. Immediately add 2 cups of milk, melted butter and brandy or rum (if using). Whisk together until incorporated.
Strain mixture through fine chinois to remove any lumps. Add more milk, if necessary, to achieve consistency of thin cream.
Refrigerate mixture for 30 minutes .
In 7-inch crêpe pan, crêpes. If storing, layer with parchment paper and wrap tightly so they do not dry out. If using immediately, pile cooked crêpes on plate, one on top of the other to keep them moist.
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