Step 1: Sift the all-purpose flour into a large mixing bowl. Add the granulated sugar and salt, then whisk to combine.
Step 2: In a separate bowl, whisk the eggs lightly. Gradually add the milk, whisking constantly until well combined. Stir in the melted butter and 2 teaspoons of vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients in two additions, whisking continuously until a smooth batter forms. Be careful not to overmix.
Step 4: Strain the batter through a fine-mesh sieve into another bowl to ensure it’s lump-free. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, for best results.
Step 5: Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush the pan with melted butter or oil.
Step 6: Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly to cover the entire bottom.
Step 7: Cook for 1-2 minutes, or until the edges begin to crisp and lift, and the surface appears dry. Carefully flip the crepe and cook the second side for about 30-60 seconds, until lightly golden.
Step 8: Transfer the cooked crepe to a wire rack to cool completely. Repeat with the remaining batter, stacking cooled crepes between sheets of parchment paper. You should get approximately 20-25 crepes. Let all crepes cool fully.
Step 9: In a large, very cold mixing bowl, combine the cold heavy whipping cream, powdered sugar, and 2 teaspoons of vanilla extract (or vanilla bean paste).
Step 10: Using an electric mixer, whip on low speed, gradually increasing to medium-high, until stiff peaks form. Be careful not to over-whip.
Step 11: Place one cooled crepe on your serving plate or cake stand. Spread a thin, even layer of the prepared vanilla cream over the entire surface, almost to the edges (about 1-2 tablespoons).
Step 12: Carefully place another crepe directly on top of the cream layer. Repeat this process, alternating crepes and vanilla cream, until all crepes are used, finishing with a final crepe on top.
Step 13: Gently press down on the stack to level it slightly. Cover the assembled cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
Step 14: Before serving, you can lightly dust the top with powdered sugar or garnish with fresh berries. Use a very sharp knife to cut slices, wiping the knife clean between each cut.