Place the flour and salt in a mixing bowl. In a separate bowl, whisk the eggs and milk, then whisk this mixture into the dry ingredients, adding the butter.
Cover and refrigerate for 2 hours.
Heat a non-stick pan and ladle a small amount of batter into the pan. Swirl the pan around to evenly coat it with batter. Immediately sprinkle the edible flower petals on top.
Turn the heat to low and allow the crêpes to cook, without turning them over.
Serve with the maple syrup.