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1. To make the crepe batter in an electric blender, combine the flour, sugar, salt, eggs, milk and vanilla extract in the blender jar. Blend at high speed for a few seconds.
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2. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again for about 30 seconds. Pour the batter into a deep bowl and stir in the grated orange peel.
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3. To make the crepe batter by hand, stir the flour, sugar, salt and eggs together in a mixing bowl and gradually mix in the milk and vanilla extract.
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4. Beat with a wire whisk or a rotary or electric beater until the flour lumps disappear, then rub the batter through a fine sieve into another bowl and stir in the grated orange peel.
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5. Cover the bowl tightly with foil or plastic wrap and let the batter rest at room temperature for at least one hour before using it.
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6. To fry the crepes, warm an 8-inch crepe pan or skillet over high heat until a drop of water flicked into it splutters and evaporates instantly. With a hair-bristle (not nylon) pastry brush, lightly grease the bottom and sides of the heated pan with a little of the melted butter.
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7. Stir the crepe batter lightly with a wire whisk or a spoon. Then, using a small ladle, pour about ¼ cup of the batter into the pan.
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8. Tip the pan from side to side so that the batter quickly covers the bottom; the batter will ding to the pan and begin to firm up almost immediately. At once tilt the pan over the bowl and pour off any excess batter; the finished crepe should be paper thin.
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9. Cook the crepe for a minute or so until a rim of brown shows around the edge. Turn it over with a spatula and cook the other side for a minute longer. Slide the crepe onto a plate. Brush melted butter on the pan again and make the remaining crepes similarly.
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10. As the crepes are finished, stack them one upon the other. The crepes may be made ahead of time and kept, covered with plastic wrap, at room temperature. If you like, you may freeze the crepes; but in this event return them to room temperature before separating them.
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