Whip together milk and eggs with a whisk until smooth, about 30 seconds.

Slowly add in flour, sugar and salt.  Whisk until the batter is smooth, about 30 seconds to a minute.  Try to avoid beating air into the batter or overworking it.  Just mix it until fully incorporated.

If possible, allow the batter to stand for 30 minutes so that the flour absorbs more liquid, and the air bubbles rise out of the mix.  Or, if short on time, just begin cooking. 

Heat a crepe pan to very hot but not smoking and add a small pat of butter.  Lift the pan and pour a large ladle of batter into the pan.  Immediately begin tilting to pan to spread the batter.  Keep the pan moving until all the batter has solidified and/or the whole pan is covered in batter.

Cook until the batter has set across the top and the edges begin to pull away from the pan, about 30 seconds to 1 minute.

Flip with a very thin spatula, and cook for another 30 seconds on the other side.

Remove to a plate and serve with jam or yogurt.