In a blender, combine the eggs, vanilla, sugar, milk, flour, and butter and blend for 10 seconds until smooth.
Transfer the crêpe batter to a medium bowl and refrigerate for at least 30 minutes and up to 1 day to allow the batter to rest and the flour to fully absorb the liquid.
Heat a non-stick skillet over medium heat and add butter to coat the surface.
Pour approximately ¼ cup of batter into the center of the pan, then swirl to spread it evenly in a thin layer.
Cook for approximately 1-2 minutes until the edges start to brown and the surface looks dry, then flip and cook for an additional 1 minute on the second side.
Remove from the pan and stack crêpes on a plate separated by squares of wax paper or parchment paper.
Repeat until all the batter is gone, adding butter to coat the pan between each crepe.
Fill with your favorite filling. Fold the empty side over to make a half-moon, then fold again to make a triangular packet.
Dust with confectioners' sugar, if desired. Serve warm.