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Whisk together the ingredients in a large mixing bowl and let the batter rest in the fridge for 1 hour.
Heat a lightly greased, non-stick skillet over medium heat.
Pour ¼ cup of batter into the skillet, swirling to distribute it evenly. Cook until the edges start to fold back and the bottom turns golden brown, about 60-90 seconds.
Carefully flip the crepe and cook the second side for 30-60 seconds until golden brown. Repeat with the remaining batter.
Keep the crepes warm by stacking them on a baking sheet in a preheated 350°F (176°C) oven until ready to serve.