In a large mixing bowl, beat the eggs until light and fluffy, about 2 minutes.

Add the flour, sugar, and salt to the beaten eggs, then gradually whisk in the milk until you have a smooth, thin batter.

Stir in the vanilla extract and melted butter until fully incorporated. The batter should be quite thin, similar to heavy cream.

Heat a non-stick skillet or crepe pan over medium heat. Add a small pat of butter to coat the surface.

Pour approximately ¼ cup of batter into the center of the hot pan, then quickly tilt and rotate the pan to spread the batter into a thin, even circle.

Cook until the edges begin to dry and the bottom is golden brown, about 1-2 minutes.

Carefully flip the pancake and cook the other side until lightly golden, about 30 seconds to 1 minute.

Transfer to a plate and repeat with remaining batter, adding more butter to the pan as needed.