Sift flour, polenta, salt, and sugar into a bowl.

Add whisked eggs, milk, and melted butter to the dry ingredients.

Whisk the mixture until smooth, ensuring no lumps remain. Alternatively, use a blender for a perfectly smooth batter.

Let the batter rest for 1 hour at room temperature to allow the flour to fully hydrate and the gluten to relax.

Heat a crepe pan or non-stick skillet over medium heat and melt a small amount of butter.

Pour a thin layer of batter onto the hot pan, swirling to evenly coat the surface.

Cook for 1-2 minutes per side, or until golden brown and cooked through.

Repeat with the remaining batter, adding more butter to the pan as needed to prevent sticking.

Serve immediately with your favorite toppings.