Step 1: In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
Step 2: In a separate bowl, lightly whisk the eggs. Gradually add the milk to the eggs, whisking constantly until fully incorporated.
Step 3: Slowly pour the wet ingredients into the dry ingredients, whisking continuously. Start from the center and work your way out to incorporate all the flour, preventing lumps. Continue whisking until the batter is smooth.
Step 4: Add the melted butter and vanilla extract (if using) to the batter and whisk until fully combined.
Step 5: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or even better, overnight. Resting allows the flour to fully hydrate and the gluten to relax, resulting in much more tender, less fragile crepes.
Step 6: Before you begin cooking, give the batter a gentle whisk, as some of the flour may have settled at the bottom. If the batter seems too thick after resting, you can add a tablespoon or two of milk to reach a pourable, slightly thin consistency.
Step 7: Heat your non-stick pan (8-10 inch) over medium heat. Lightly brush or spray the pan with a tiny bit of butter or cooking oil.
Step 8: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan and gently swirl the batter to coat the bottom evenly with a thin layer. Cook for about 1-2 minutes, or until the edges start to look dry and lightly golden.
Step 9: Using a thin, flexible spatula, carefully slide it under the crepe and flip it. Cook for another 30-60 seconds on the second side, just until lightly golden and cooked through.
Step 10: Slide the cooked crepe onto a plate. Continue with the remaining batter, stacking the cooked crepes on top of each other to keep them warm and pliable.