In a large mixing bowl, whisk together the flour, sugar, and salt.

In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps. Mix until smooth and fully combined.

Let the batter rest for 10–15 minutes at room temperature. This allows the flour to hydrate and results in tender crêpes.

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter using a paper towel.

Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.

Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip carefully using a thin spatula and cook for another 30–60 seconds on the other side.

Transfer the cooked crêpe to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter, greasing the pan as needed.

Serve warm with your favorite fillings such as Nutella, fresh berries, powdered sugar, lemon juice, or ham and cheese.