Whisk the flour and salt together in a medium mixing bowl, then whisk in the milk, oil, maple syrup and vanilla. Whisk the batter until completely blended.
Cover the bowl with plastic wrap and refrigerate the batter for 1 hour.
Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place it over medium heat.
When the pan is hot, add ¼ to ⅓ cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape.
Cook the crepe just until the edges start to pull away from the bottom of the pan, 1 to 2 minutes.
Very carefully flip the crepe and cook it for 30 to 60 seconds more on the other side. Slide the crepe out of the pan and onto a plate.
Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water.
Repeat the entire process until all of the batter is used up, adjusting by adding more water as needed. Lightly re-oil the pan as needed between crepes.
Serve with your favorite sweet or savory fillings.