MIXER METHOD: In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt until combined.
Stir in 1 cup of warm milk and vanilla extract. Continue to mix for 1 minute.
Add the flour and mix until nice and smooth, scraping down the sides of the bowl.
Pour in the remaining 1 cup of milk while mixer is running on low.
Stir in vegetable oil and baking powder. Mix until the batter is smooth, about a minute.
BLENDER METHOD: Place all the ingredients in a blender and blend until smooth.
Let the batter rest for at least 15 minutes at room temperature. (Or cover with plastic wrap and refrigerate overnight.)
Heat a non-stick skillet over high heat. (I use 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch rounds.) Reduce the heat to medium-high.
Pour scant of ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed. (I use this large cookie scoop for measuring the batter.)
When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer it onto a serving plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot.
Serve the crepes warm with butter and jam, or Nutella, whipped cream, and/or fresh fruits.
Store leftover crepes in refrigerator, covered. Warm it up in a microwave for 1 minute before serving.
For video tutorial and tips, read the post above.Note 1: I recommend using whole milk or at least 2% milk for the best flavor. Using tepid milk yields soft and tender crepes.