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The crepe batter can either be prepped the night before or the same day.
Overnight Option: Mix together the sourdough starter discard, milk, and sugar in a medium sized bowl. Cover and let sit at room temperature overnight.
In the morning, add the batter, eggs, melted butter, vanilla, and salt to a large blender. Blend until the batter is very smooth and well combined.
Let the batter rest for about 20 minutes before cooking.
Same Day Option: Add all of the ingredients to a large blender. Blend until the batter is very smooth and well combined.
Let the batter rest for at least 30 minutes but up to 2 hours before cooking.
Heat a crepe pan or non-stick skillet over medium heat.
Pour about ¼ cup of batter onto the middle of the skillet and slowly swirl the pan until the batter spreads into a very thin, even layer.
Let cook for about 60-90 seconds or until the batter is set. Then gently flip the crepe and cook on the other side for 30-60 more seconds.
Transfer to a plate and repeat with the remaining batter.
The crepes will cool quickly once removed from the skillet so they're best served immediately.