Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a whisker or a blender.
Blend until the batter is smooth, about 20 seconds. whisk everything together in a bowl until thoroughly combined and frothy.

Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Tilt the pan and loosen the crêpe, then slide it onto a wire rack. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them. Enjoy 😉