Add the eggs, milk, melted butter, flour, vanilla, and sugar (only if making sweet crepes—omit the sugar for savory crepes) to a blender. Blend until the batter is completely smooth, about 2–3 minutes.
Transfer the batter to a bowl, cover, and refrigerate for at least 1 hour or up to 2 days. Resting the batter helps create tender, delicate crepes.
Heat a 9-inch nonstick skillet over medium-high heat. Add 1 teaspoon of butter and swirl to coat the pan.
Give the batter a quick whisk, then pour ¼ cup into the center of the skillet. Immediately tilt and rotate the pan so the batter spreads into a thin, even circle.
Cook for about 1 minute, or until the top is set and the underside is lightly golden. Carefully flip the crepe and cook for another minute, until the second side is lightly golden and cooked through.
Transfer the crepe to a plate and fold it into quarters. Repeat with the remaining batter, adding a little more butter to the skillet as needed, until you have about 8 crepes.
Serve warm with fresh berries and a dusting of confectioners’ sugar, or fill with your favorite sweet or savory fillings.
