Combine all ingredients into a blender and blend until combined. Alternatively, combine all ingredients into a large pitcher and blend using an immersion blender.
Using a nonstick 10 inch crepe pan heated over medium high heat, melt a small amount of butter in the pan.
When pan is hot, 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 using tongs or thin lifter. Fold in half and cover with foil to keep warm.
Preferred method: Using an electric crepe maker, preheat the crepe maker and spray with non-stick spray. Wipe the spray to evenly cover the crepe iron and leaving minimal spray remaining.
Once hot, 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 about one minutes. The surface will no longer appear shiny. Using tongs, fold the crepe in half and then again into a quarter. Remove from the iron and place on a platter and cover with foil to keep warm.
Unfold crepe and spread with filling of choice, roll or fold and enjoy.
Crepes store well for 3 days in the fridge. To reheat, microwave for 20 seconds to warm, then attempt to unfold. Fill with filling of choice, roll, and again heat for 30 seconds in the microwave.
