Thin French-Style Pancakes

In a large mixing bowl, whisk together the flour and salt until well combined.

In a separate bowl, beat the eggs. Then, gradually add in the milk and melted butter, whisking to combine.

Pour the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Stir in the vanilla extract.

Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step helps the flour absorb the liquid and improves the texture of the pancakes.

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with a small amount of butter or cooking spray.

Pour about 1/4 cup of batter into the pan, tilting and swirling the pan to evenly spread the batter into a thin layer.

Cook the pancake for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the pancake using a spatula, and cook for an additional 1 minute on the other side.

Transfer the cooked pancake to a plate and repeat with the remaining batter, stacking the pancakes as you go. Keep them warm by covering with a clean kitchen towel.