Combine the eggs, milk, vanilla extract and butter in a large bowl. Whisk the flour, sugar and salt.

Add to the milk mixture and whisk until well combined. Batter should be smooth and lump-free.

Cover the batter with cling wrap and refrigerate the batter up to 2 hours.

Heat a frying pan over medium heat and add about 1/4 tsp butter and brush the butter on the frying pan.

Pour 1/4 cup batter into the centre of the pan and swirl the pan so that the batter form a circle.

Cook for about 30 seconds to 1 minute or until the edges start to turn slightly brown.

Using a spatula, flip the crepe and cook the other side.