Add all ingredients to a blender or food processor and pulse for 5 seconds.  Scrape down the sides and then pulse for another 5-10 seconds.  You want the mixture smooth and everything combined.  Cover and refrigerate for 1 hour, or up to 36 hours.

Heat a round 8-inch or 10-inch saute pan over medium heat.  Melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan.  Immediately tilt and swirl the pan so that the batter forms a large circle up to the edges of the pan.  Let the batter cook for 1 minute, or until the edges begin to slightly brown.

Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then move the crepe to a plate and set aside.  Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don't stick.
Serve immediately, filled or topped with your favorite ingredients.  These aren't great leftover, so I'd just save the leftover batter and make them fresh.