In a large mixing bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth and fully combined.

Add the flour, sugar, and salt to the wet ingredients. Whisk until the batter is thin, silky, and free of lumps.

Let the batter rest for 10 minutes so the flour fully hydrates and the crepes cook more evenly.

Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter or oil until the surface looks glossy.

Pour about 1/4 cup of batter into the center of the pan. Immediately swirl the pan so the batter forms a thin, even layer.

Cook the crepe for 1 to 2 minutes until the edges look lightly golden and begin lifting from the pan.

Flip the crepe carefully with a spatula and cook the second side for 30 to 60 seconds until lightly golden.

Transfer the finished crepe to a plate and repeat with the remaining batter, stacking the crepes to keep them soft and warm.

Serve warm with powdered sugar, whipped cream, fresh berries, Nutella, maple syrup, or your favorite toppings.