Add all ingredients as ordered into a blender and blend until smooth and well mixed. Scrape sides and mix again briefly.
Place batter in the refrigerator for at least 20 to 30 minutes.
Cook crepes with preferred method: Using a nonstick 10 inch crepe pan heated over medium high heat, melt a small amount of butter in the pan. Pour about 3 to 4 tablespoons of crepe batter into the center of the pan.
Using a crepe spreader, swirl the batter into a thin, even layer on the pan. Alternatively, swirl the pan as pouring the batter into the pan to spread evenly.
Cook until the top no longer appears shiny, about 15 seconds. Flip and allow to cook another 10-15 seconds. Remove from pan.
Easier Instructions: Using an electric crepe maker, preheat the crepe maker and lightly brush with melted butter. Gently roll the crepe maker into the batter bowl, until a thin layer of batter coats the surface of the iron.
Place the iron back on counter and allow to cook for one to one and a half minutes. The surface will no longer appear shiny.
Flip the iron over and using a crepe spatula, gently peel the crepe from the iron if it does not easily release.
