In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until the batter is smooth. Let the batter rest for about 30 minutes to allow the flour to hydrate and the gluten to relax.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.

Pour about ¼ cup of batter into the center of the hot pan, quickly tilting and swirling the pan to spread the batter into a thin, even layer.

Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 minute on the other side.

Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the cooked crepes on top of each other.

Serve warm with your favorite fillings such as fresh fruit, Nutella, whipped cream, or savory options like ham and cheese.