Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
Lightly butter 6 inch skillet; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered until ready to serve.