In a bowl or blender, whisk together flour, sugar, and salt. Add the eggs and half the milk, whisking to form a smooth paste.

Gradually blend in the remaining milk, melted butter, lemon zest, and vanilla until the batter is silky and lump-free.

Cover and refrigerate the batter for at least 30 minutes.

Heat a nonstick skillet or crepe pan over medium heat, brushing lightly with melted butter.

Pour 1/4 cup of batter into the center of the pan, immediately tilting it to coat the base in a thin layer.

Cook until the edges lift and the bottom is pale gold, about 45–60 seconds. Flip and cook the second side for 10–20 seconds.

Transfer to a plate and keep warm, stacking with parchment between layers.

Sprinkle sugar over the warm crepe, fold or roll, and squeeze lemon juice on top to create a glossy glaze.