Add the flour, sugar, milk, eggs, vanilla extract and melted butter to a blender.
Pulse for 10 seconds, or until all of the ingredients are combined and no lumps remain.
Place the crepe batter in the refrigerator for one hour.
Heat a 10 inch nonstick skillet or crepe pan over medium high heat.
Spray the skillet with nonstick cooking spray.
When the skillet is hot, pour ¼ cup of batter into the middle of the skillet.
Immediately lift the skillet by the handle and turn the skillet in a circular motion to thinly spread the batter evenly in the skillet.
After 1-2 minutes, place a spatula under the edges of the crepe to loosen it up, then flip.
Cook for an additional 30-60 seconds.
Remove from the skillet and stack the crepes on a plate.
Repeat steps 5-10 above until all of the crepe batter is gone.
Spray the pan! Be sure to spray the pan with cooking spray after every crepe.
Keep them warm! While cooking the crepes, one by one, stack the cooked crepes on a plate and cover with a clean towel to keep them warm while you make the rest of the crepes.
Refrigerating the batter: The batter will stay good in the refrigerator for up to 3 days, so feel free to make ahead.
Freezing leftovers: Leftover crepes can be frozen for up to 2 months. Stack the leftover crepes, placing a sheet of parchment paper between each one, so they don’t stick together. Then transfer the stack to a freezer-safe bag. To defrost, place the bag in the refrigerator for 24 hours.
Reheating crepes: place each crepe, one by one, in a dry skillet on the stove over medium heat for 60 seconds per side.