Butter a 12-inch skillet or 4 small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
In a medium mixing bowl, beat eggs thoroughly.
Add milk and blend to combine.
Sift the flour and salt together onto a square of wax paper.
Lift the wax paper up by two opposite corners and drift it slowly into the egg mixture while whisking steadily. You can also slowly sift the flour and salt into the egg / milk while whisking to prevent lumps.
Add melted butter and briskly mix until batter is smooth.
Pour the batter into the pan or pans and bake for 15 minutes.
If baking one big pancake, after the 15 minutes, reduce oven temperature to 350 degrees F. and bake for an additional 10 minutes making total baking time 25 minutes.
Sprinkle lemon juice over the top and dust with confectioners' sugar.