In a mixing bowl, whisk together flour and salt.

Create a well in the center and crack in the eggs. Whisk to combine.

Gradually add milk, whisking continuously to avoid lumps.

Stir in melted butter, sugar (if using), and vanilla extract.

Let the batter rest for 30 minutes to ensure tender crepes.

Heat a non-stick skillet (8-10 inches) over medium heat.

Lightly coat the pan with butter using a brush or paper towel.

Pour ¼ cup of batter into the center of the hot pan.

Quickly lift and tilt the pan to spread the batter into a thin, even layer.

Cook for 1-2 minutes, until edges lift and the bottom is golden.

Flip the crepe and cook for another 30 seconds to 1 minute.

Continue with the remaining batter, stacking cooked crepes on a plate. Cover them with a towel to keep warm.

Fill with sweet options like Nutella, fruit, or whipped cream, or savory choices like ham, cheese, and spinach.