Combine all of the ingredients for your crepe batter in a blender, pour it into a bowl and rest the batter in the refrigerator for 1 hour.

Brush your crepe pan with lightly melted butter.

Evenly coat the entire surface of the pan with butter.

Pour a small amount of the batter into the pan.

Lift the handle of the pan while you are pouring to spread the batter.

Lift the pan and tilt the pan to the side.

Gently tilting the pan, allow the batter to follow the curve of the crepe pan.

Swirl the batter until the pan is coated with a very thin layer of batter.

Allow the crepe to set in the pan just until the edges begin to flute. Loosen the edges of the crepe with an offset spatula.

Hold the end of the pan handle in one hand and then smack this hand with your other hand to loosen the crepe from the pan.

Flip the crepe either with your fingers (if you cook often enough to lose the sensitivity in your fingertips) or with a spatula.

Cook the crepe on the other side only seconds until it is just set.

Slide the crepe out onto a parchment lined plate and repeat until the batter has all been used. If the first crepe doesn't turn out like you wanted, don't worry! They say "the first crepe is for the dog" anyway. It takes a little finesse to get your pan just the right temperature, etc.