In a bowl, add the sifted flour, vanilla extract, and a pinch of salt.

Crack in the eggs and mix everything together with a spatula.

Gradually add the milk while stirring to avoid lumps.

Stir in the melted butter.

Cover the batter and refrigerate for 30 minutes, or ideally overnight.

Heat a crepe pan over medium heat and lightly brush it with oil.

Pour about one ladleful of batter into the pan, swirl to spread evenly, and cook on both sides until golden.

Repeat until all the batter is used.