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Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.
Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you'll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.
Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.