Place eggs in a large bowl. Whisk until smooth. Set aside briefly.

Place flour and salt in a bowl. Mix well with a dry whisk.

Make a well in the center of the flour mixture.

Place prepared eggs in middle of the well. Slowly start to whisk flour into eggs by whisking the outside of well. Keep widening your whisk strokes until all flour is combined, but not over-beaten.

Whisk in warm milk until well-combined and there are no lumps.

Slowly whisk in melted butter.

Whisk in parsley and thyme.

Cover bowl, and place batter in the refrigerator for 2 hours to chill before making crepes.

Place crepe pan over medium high heat. Spray crepe pan with non-stick spray.

Place 1 1/2 ounces of crepe batter on hot crepe pan, rotating crepe pan to cover completely.

Cook crepe 90% of the way. Then flip briefly to finish off crepe.

Repeat with remaining batter.

Wrap crepes with plastic wrap to keep from drying out until ready to fill and serve.