Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until smooth and creamy, about 1 minute. Add melted butter and puree until incorporated, 30 seconds more. Let batter rest for at least 1 hour.

Before cooking, re-blend batter at high speed for 30 seconds. Wipe 1/2 teaspoon of oil on a large crepe pan. Heat the pan over medium heat until hot.

Ladle 1/4 cup batter into the pan. Swirl and shake the pan to coat the bottom evenly. Cook until edges are light golden, about 2 minutes. Carefully flip and cook the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate and repeat until all batter is used.

Let crepes cool for 10 minutes before serving or filling. For fillings, use Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.