In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate bowl, whisk together the eggs, milk, and 1 tsp vanilla extract. Gradually add the wet mixture to the dry ingredients, whisking constantly until the batter is smooth and lump-free. Stir in the melted butter. Cover the bowl and refrigerate the batter for at least 30 minutes, or preferably 1-2 hours, to allow the flour to fully hydrate and the gluten to relax. This is key for tender crepes!

Heat an 8-inch non-stick skillet or crepe pan over medium-low heat. Lightly grease the pan with a tiny amount of butter or oil, wiping out any excess with a paper towel. Pour about 1/4 cup of crepe batter into the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle that coats the bottom of the pan.

Cook for 1 to 2 minutes, or until the edges begin to brown slightly and lift easily from the pan, and the surface of the crepe appears set. Carefully flip the crepe using a thin, wide spatula and cook for another 30-60 seconds on the second side, just until lightly browned. Transfer the cooked crepe to a clean plate. Continue cooking the remaining batter, stacking the finished crepes. You should get about 20-25 crepes.

In a large, chilled bowl (a metal bowl works great if you can chill it beforehand), combine the cold heavy cream, powdered sugar, and 1 tsp vanilla extract. Using an electric mixer on medium-high speed, beat until stiff peaks form. Be careful not to overbeat, or the cream will become grainy or curdle.

Place one cooled crepe on your desired serving platter or cake stand. Spread a thin, even layer of the prepared whipped cream over the crepe, extending almost to the edges. Aim for about 2-3 tablespoons of cream per layer. You want enough to taste, but not so much that the cake becomes unstable.

Carefully place another crepe directly on top of the cream layer. Continue layering crepes and cream, stacking them neatly, until all the crepes are used, finishing with a plain crepe on top. Cover the assembled cake loosely with plastic wrap and refrigerate for at least 2 hours, or ideally 4 hours or overnight, to allow the cake to set and the flavors to meld beautifully.

Before serving, you can lightly dust the top of the crepe cake with a little extra powdered sugar, or garnish with fresh berries if you like. Use a sharp, thin knife to slice the cake into wedges and serve chilled.