Sift the flour into a large mixing bowl then add sugar and salt.
Heat the milk over the stove until it begins to steam, then add the butter and remove from heat. Stir to help the butter melt.
With the mixer on low, beat the eggs into the flour mixture. Slowly add the warmed milk. The batter will be smooth and runny, runnier than pancake batter.
Cover and refrigerate overnight or at least 3 hours.
Bring batter to room temperature and divide into 5 bowls. Add a few drops of food coloring to each bowl.
Prepare a baking sheet by lining it with parchment paper, and keep your plastic wrap handy.
Heat a non-stick skillet over medium-low.
Drop about 3 tbs batter onto the warmed skillet, then swirl it around to thin it and form a circle. Cook until the bottom of the crepe is lightly browned, about 1 minute. Gently flip then cook the other side for just a few seconds. Remove to the baking sheet to let cool.
Once the baking sheet is full, transfer the cooked crepes to a plate. Layer plastic wrap between each crepe to prevent sticking.