Melt the butter in a 9-inch stainless or nonstick skillet over medium low heat.
In a blender, combine the butter, milk, eggs, flour, sugar, vanilla, and salt until combined and no lumps remain, about 20-30 seconds.
Add 1/4 cup crepe batter while tiling the pan and swirl to coat the bottom of the pan as needed. Let cook for about 2 minutes minutes, until lightly browned, loosening the edges and center with a spatula as it cooks.
Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
Flip cooked crepe out onto a plate and repeat with remaining batter.
Serve with desired toppings. Crepes can be served warm or at room temperature.
Notes
NOTES:
The batter can be made in advance and stored in the fridge for up to 24 hours. I like to make crepe batter the night before for easy crepe-making in the morning.
Whole milk is preferred, but 2% will work okay too.
This video helpfully demonstrates how to tilt and swirl the pan when adding batter.