1. Place the butter in the bowl fitted with the kneading/crushing blade. Launch at speed 5 at 180°F for 3 minutes.
2. Add the milk, eggs and sugar. Mix at speed 10.
3. Gradually add the flour and salt. When mixed, add vanilla and let work for another 2 minutes.
4. Heat an 8-inch nonstick skillet over medium-high heat and lightly grease with butter. When hot, pour in 1/4 cup batter, tilt the pan so the batter coats the bottom and slightly up sides. When brown and set, turn and cook 1 minute or until brown on other side. Remove to a plate and repeat with remaining batter, buttering the skillet as needed. Cooked crêpes can be stacked.