Step 1

Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.

Step 2

Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.

Step 3

Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.

Step 4

Do Ahead: Batter can be made 1 day ahead. Keep chilled. Stir gently to reincorporate before cooking.