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Blend all of the ingredients together until smooth. Refrigerate the batter for at least 30 minutes. If you don't have time, you can use the batter right away, but refrigerating crepe batter for some time is what helps the crepes obtain a better texture!
Melt some butter on a pan on medium heat and use a brush to spread it on the pan. Pour a small amount of crepe batter into the pan and quickly tilt and rotate the pan to spread the batter evenly. I used an 8-inch pan and spread about ¼ cup of batter.
Cook the crepes until the edges start to slightly brown and lift up away from the pan. Flip over and cook for about 30 seconds on the other side. Stack the crepes on top of each other so that they do not dry out as you make the rest.
Fill the crepes with your favorite fillings, fold them over, and serve!