Make the Batter:

In a medium bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add the milk while whisking to create a smooth batter. Stir in the melted butter, sugar, and vanilla extract if using. Let the batter rest for 15–30 minutes to reduce bubbles and improve texture.

Heat the Pan:

Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with melted butter or a non-stick spray.

Cook the Crepes:

Pour about ¼ cup of batter into the pan, swirling it immediately to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden.

Flip the Crepes:

Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, re-buttering the pan as needed.

Serve:

Fill the crepes with your favorite fillings, roll or fold them, and serve warm.