Combine all the ingredients in a blender. Pulse until just combined. Place the crepe batter in the fridge and chill for 1 hour or up to 48 hours. The batter will thin.
Heat a 10-inch non-stick pan over medium to medium-high heat. Add a little butter to coat. Pour about ¼ cup of batter onto the pan and swirl to spread evenly. Cook until set up and lightly browning in spots, then flip and cook on the other side. Continue cooking, stacking cooked crepes on a plate. Serve warm.
Notes
Freezing: Stack cooled crepes in a gallon ziplock bag and freeze for up to 2 months. Thaw crepes, then gently rewarm in the oven.