In a large bowl, whisk together flour, sugar and salt. Create a small well in the middle, and add eggs, milk, vanilla extract and butter.
Begin by whisking the wet ingredients in the middle, and then gradually begin to whisk in dry ingredients towards the middle until completely incorporated. Cover and allow to rest for 30 minutes.
Heat a small non-stick frying pan on medium-high heat, and lightly grease with butter. Pour a ladle (approximately 1/4 cup) batter into pan, and swirl around to coat. Cook for one minute, and flip over and cook for another 30 seconds. Continue with remaining batter.
In a medium saucepan, add sugar and gently heat on medium high. Shake the pan occasionally, and wait until the sugar has completely melted.Slightly increase heat, and watch for the caramel to turn a deep brown.
Immediately remove from heat, and add butter. Stir quickly to incorporate. Add cream and salt, and stir until completely incorporated. Allow to cool for five to ten minutes.
Smear caramel over surface of crepe. Fold crepe, and enjoy.