Place all the ingredients in a blender or food processor. Pulse for 10-15 seconds until well combined. Chill batter in fridge for one hour or up to 48 hours.
After chilling, heat a non stick pan over medium heat. Place a little butter in the pan and swirl around to coat. Pour around 2 tbsp (about 1 ounce) of batter in the pan and swirl to evenly coat the pan in a thin layer. Cook for 30 seconds or until edges dry up, and flip. Cook on the other side for 10-15 seconds until crepe has cooked through.
Keep going until all the batter is finished.
Enjoy filled or topped with your favorite toppings of choice, see post above for inspiration!