First make the crespelle: place the flower in a mixing bowl, add the eggs, and whisk them in.
Add the salt, then whisk in the milk a little at a time until all the milk is incorporated.
Allow the batter to stand for 20 minutes.
Preheat the oven to 450 F.
Heat a 6-inch nonstick pan over high heat until hot and brush with olive oil.
Turn heat down to medium and pour 1 1/2 tablespoons of batter into the pan.
Cook until pale golden on the bottom, about 1 minute.
Flip and cook just 5 or 10 seconds on the second side.
Remove and set aside.
Continue the process until all the batter has been used.
(The crepes can be frozen for up to 2 months.
Wrap stacks of up to 20 crepes tightly in plastic and then in foil; when ready to use, thaw overnight in the refrigerator)Use 2 tablespoons of the melted butter to butter the bottom and all sides of a 10-by-8-inch ceramic baking dish.
Combine the filling ingredients in a bowl; set aside 1/4 cup.
Fill each crespelle with 3 tablespoons of the filling and crepes are used, overlapping the crespelle in the dish.
Smear the reserved filling over the tops, drizzle with the remaining 2 tablespoons butter, and bake until piping hot and crispy on top, 12 to 15 minutes; some edges should look almost burnt.
Remove and serve hot or at room temperature.
Serves 6 to 10