In a large bowl combine all the wet ingredients (eggs, milk, vanilla, and oil).
In a medium bowl whisk together dry ingredients (all-purpose flour and salt).
Pour the dry ingredients into the bowl with the wet ingredients. Mix ingredients together with an immersion blender until completely smooth.
Heat an 8″ nonstick pan with melted butter over medium heat. Pour ¼ cup of the batter in the pan, tilt, and swirl the pan until it is evenly coated.
Cook the crepe for 1 minute until slightly browned, flip, and cook for an additional 30 seconds. Transfer cooked crepe to a plate. Continue cooking until the batter is finished greasing the skillet with more butter as needed.
Use the first crepe as a test. Test your heat and generously butter the pan. Make adjustments to the heat if necessary.
Be sure that you don't flip your crepe too soon. Use the corner of the spatula to take a peek at the color and texture before flipping.
If you are making crepes for a crowd, enlist some help and have 2 pans going to speed up the process.
Stack cooked crepes on a plate and cover loosely with foil to keep them warm while you are cooking the rest of the batch.
Leftover crepes and be stored stacked with a square of wax paper or parchment paper between crepes for up to 3 days in the refrigerator.
Unfilled crepes can be frozen, stacked with layers of parchment or wax paper in between in a freezer-safe zip-top bag. When ready to consume thaw completely in the refrigerator.
Refrigerated or frozen crepes can be reheated by either placing them in the microwave covered with a damp paper towel in 30-second increments or in a nonstick pan greased with butter on medium heat for 20- 30 seconds per side.