Preheat oven to 200F.
In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.
In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).
Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.
Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.