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Combine all ingredients in a blender. Blend until smooth.
Heat a 10-12 inch skillet over medium heat. Place a pat of butter in the bottom of the pan and let it melt. Pour about ¼ cup batter into the pan and spin the skillet around in a circle to spread out the pancake (these will be thicker than a traditional crepe).
Cook the pancake until it bubbles up and is golden underneath, then flip with a wide spatula and cook the other side for about 30 more seconds.
Slide the pancake onto a plate and repeat with the remaining batter, buttering the pan and making sure the skillet is hot in between pancakes. I like to get two skillets going at once if I have really hungry kids or am in a time crunch.
Spread some homemade jam over the pancakes, roll up and enjoy! These pancakes are also delicious with syrup, butter, powdered sugar, fresh fruit, whipped cream, etc...