Place all ingredients (except cooking butter or oil) in a food processor or blender and blend until smooth. Refrigerate for at least 30 minutes. Heat butter or oil in a small, flat skillet over medium heat. Ladle about 1/4 cup of batter into the skillet and tilt the pan in a circular motion so the entire bottom of pan is thinly coated, about 1/16-inch thick.
Let the crepe cook for about a minute or two. There will be some bubbling. The outside edges of the crepe should have some browning before you flip the crepe over. To check for doneness, you can carefully lift the edge with a thin spatula. it should be a mixture of golden brown and light areas.
Flip the crepe over and cook another half-minute on the other side. Slide crepe from pan onto a plate or rack to cool, and repeat.
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