Combine first 4 ingredients in a small bowl, stirring with a wire whisk just until smooth. Refrigerate batter at least 1 hour.
Coat a 6-inch crepe pan or nonstick skillet with cooking spray; place over medium heat until hot. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until crepe can be shaken loose from pan. Flip crepe, and cook about 30 seconds.
Place crepe on a towel to cool. Repeat until all batter is used. Stack crepes between layers of wax paper to prevent sticking.