Add all of the ingredients for the crepe batter to a high speed blender. Blend until completely smooth.

Transfer the crepe batter to an airtight container or a bowl covered with plastic wrap. Refrigerate the batter for at least 20 minutes, ideally several hours (up to 24 hours). This may seem like a trivial step but letting the batter rest ensures you end up with the best crepes with perfect texture as it allows the air bubbles to dissipate.

When you're ready to make crepes, bring the batter out of the refrigerator 15 minutes early if possible to bring it to room temperature.

Add a pat of butter to the hot skillet and swirl it around. You want the butter to sizzle and bubble but not burn - this is how you know you’re cooking at a good temperature for crepes. 

Measure out about 4 tablespoons of batter (I use a ⅓ measuring cup and then I don’t fill it all the way up with batter) and pour it onto the center of an 8-inch skillet (use more batter if using a larger skillet).

As soon as the batter hits the skillet, it should make a slight sizzle sound - this is how you know you’re at the right temperature. Immediately swirl the batter in the skillet using a big circular motion with your wrist, creating a larger circle than the one you poured. This ensures you get a nice thin crepe that cooks evenly.

Cook the first side for two to 3 minutes, or until the sides appear to have set up and are very lightly golden brown. Use a rubber spatula or a flexible spatula to gently flip the crepe.

Continue cooking on the second side for another 1-2 minutes or so before transferring to a plate.

Repeat the process for the remaining batter. Crepes are best when served immediately, but you can stack them on a plate with wax paper between to keep them from sticking together.

Spread your favorite fillings over the crepes and either roll them or fold them into triangles.

Both sweet and savory fillings or toppings work with these crepes! Serve and enjoy!