In a large mixing bowl whisk together the flour and salt. In another bowl thoroughly whisk together the milk and eggs. Pour the wet ingredients into the dry ingredients and whisk together into a luscious batter. Gently stir in the chopped herbs, then cover the bowl and let it rest in the refrigerator for 30 minutes.
Take the batter out once it is rested and stir in the melted butter. Coat a shallow non-stick pan liberally with canola oil, including brushing it up the sides. Heat the pan over medium-high heat.
The amount of batter needed will depend on the size of the pan. Just coat the pan for a perfectly thin crêpe. Pour the batter into the middle of the hot pan, then gently roll the pan to let the batter completely coat the bottom, holding it just above the heat. Once the pan is coated, put back on the heat and let the crêpe cook and bubble for about 2 minutes. Carefully flip it and allow it to cook another 2 minutes on the other side. Transfer crêpe to a plate and repeat with the rest of the batter to get 6 crêpes total.