With a hand mixer, beat the eggs, sugar, salt, and vanilla. If you don’t have a hand mixer, you can use a whisk.

Add the room-temperature or warm milk and mix. To bring the cold milk to room temperature, heat it in the microwave in a heatproof bowl for about 30-45 seconds.

Add the sifted flour in stages while mixing to incorporate well.

Add the oil and melted butter and mix.

Once the crepe batter is ready, cover it and set it aside to rest for about 30 minutes.

Set a pan over medium heat, grease it with a bit of melted butter, and ladle in crepe batter, swirling it around to form a thin layer.

Once the crepe is golden on the bottom (about 40-45 seconds), flip the crepe and cook on the other side until golden-brown (about 15-20 seconds).

Once cooked, stacked them on a plate, ready to be served.

If you’re planning to fill them, you can roll them, as shown below.