Whisk eggs, vanilla, salt, sugar and melted butter.
Then slowly add flour, blending.
After all is blended, add milk.
It should be a thinner pancake batter.
I dip a paper towel in butter and brush over the pan.
Pour 1/3 cup of batter in your warm pan making sure you coat the entire pan with batter, let cook for about 2 minutes until you can start to lift sides with a knife or plastic spatula to flip.
Cook for another thirty seconds and then begin your crêpe stack on a plate. You can usually make around 12-15 crepes with this recipe.
We fill our crêpes with sliced bananas and Nutella, maybe a little powdered sugar if we are feeling French-fancy!