In a medium bowl, whisk together the flour, sugar, and salt until well combined.

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract (if using). Mix until the ingredients are well incorporated.

Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thin. If it's too thick, add a little more milk to reach the desired consistency.

Let the batter rest for about 30 minutes at room temperature to help create a more tender crêpe.

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.

Pour about ¼ cup of batter into the center of the hot pan. Quickly swirl the pan to spread the batter evenly into a thin layer.

Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently flip the crêpe and cook for another 1-2 minutes on the other side.

Remove the crêpe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the crêpes on the plate as you go.

Serve warm with your choice of toppings such as fresh fruits, whipped cream, maple syrup, or a sprinkle of powdered sugar.