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 nonstick pan over medium heat. Place a little butter in the pan and swirl around to coat. Pour around 2 tablespoon (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!
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Notes
Recipe from Alton Brown.If you don't have a blender, you can use a food processor, an electric whisk, or whisk very vigorously by hand.To make a savory version of crepes, omit the vanilla and sugar, and add a pinch of salt and optionally 1/4 cup of fresh chopped herbs of choice. Fill with cheese, eggs, mushrooms and/or spinach, turkey ham, anything you can think of!Storing leftovers: You can store crepe batter in the fridge for up to 48 hours, making this great for a make ahead breakfast. You can also store cooked crepes for 2-3 days, or in the freezer for up to 3 months. Let them cool completely before storing in the fridge or freezer.