In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10–15 pulses. Avoid over-beating.

Scrape any flour sticking to the blender’s sides and bottom. Pulse a few more times if needed.

Cover and refrigerate the batter for 1 hour or overnight.

Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.

Heat an 8 to 10-inch nonstick pan over medium to medium-low heat.

Lightly butter the pan with melted butter. Pour 1/4 cup crepe batter into the pan, immediately tilting and swirling it to coat the bottom.

Cook until the crepe is golden brown on the bottom (1–2 minutes). Lift an edge and flip it, cooking until golden brown spots appear on the other side (another 1–2 minutes).

Transfer crepe to a plate/tray and cover it with parchment.

Repeat until all batter is used, adjusting the burner temperature as needed.

Fill the crepes with your preferred fillings, fold them in half, then in half again to form triangles.

Serve warm, stacked with parchment between each one.