1) Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, one at a time, and then whisk in the sugar, melted butter and vanilla. Cover and let rest in the refrigerator for about 1 hour.
2) Heat a 20 cm nonstick skillet over medium-high heat. Melt a small knob of butter in the pat and swirl around so that it lightly coats the surface.
3) Add 80ml of the batter and move your wrist in a circular pattern to coat the pan with a thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
Fill crepe with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas or anything sweet from your pantry that you enjoy.