Put everything into a blender and mix until smooth. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.
heat a large flat skillet on med high and once it's hot pout 3-4 Tbsp of batter, QUICKLY tilt the pan in a circle to cover the bottom. I cook it for about 40 seconds on each side. Use a spatula to loosen the edge and flip the crepe. It depends on how hot your pan is. I LIKE it cooking fast, I can get through the batch faster that way...
serve right away, or let the crepes cool, stack, refrigerate and serve the next day!