In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crepe batter to a medium bowl and place it in the refrigerator for at least 30 minutes and up to one day to allow the batter to rest and the flour to fully absorb the liquid.
Heat a non-stick skillet and add butter to coat.
Pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly.
Cook for approximately 2 minutes, then flip and cook for an additional 1 minute. Remove from and repeat until all the batter is gone.
Serve crepes warm with fresh whipped cream, berries, and a dusting of powdered sugar.