Chop the bread into small pieces.
Place the bread pieces in a food processor. Add the eggs, milk and melted butter or oil.
Pulse until the mixture is fully smooth. Depending on the bread it might take a few seconds to get the right texture. In doubt, check with a spoon, if lumps of bread are still in the mixture, blend it again.
Set the mixture at room temperature for 20-30 minutes or overnight in the fridge covered with cling film.
Once ready, warm the crepe pan, prepare the pan with a drizzle of oil. And remove excess. Add enough of the batter to form a crepe in the pan.
Cook for 2-3 minutes over medium / low heat. As they are less flour the pancake will be a little more brittle and the first one generally breaks!
Make the crepe until the batter runs out keeping them warm aside.
Serve immediately with some caster sugar and a drizzle of lemon juice.
Alternatively, serve them as savoury crepes with some ham, grated cheese and a fried egg!