In a medium mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, whisking until smooth and lump-free.
Let the batter rest for 30 minutes to relax the gluten — this helps make softer, more flexible crepes.
Heat a lightly buttered nonstick skillet over medium heat. Pour about ¼ cup of batter into the pan, swirling it to coat evenly.
Cook for 1–2 minutes until the edges begin to lift and the bottom is golden. Flip and cook for another 30 seconds.
Repeat with remaining batter, stacking finished crepes on a plate and covering lightly to keep warm.
Serve with powdered sugar, fruit, syrup, or your favorite fillings.