Whisk all ingredients together until just combined and large clumps are gone. Don't overmix or you may end up with chewy crepes.
Chill in fridge for at least 30 minutes or up to overnight.
Melt a bit of butter in a nonstick pan.
Pour about ¼ cup of batter into one side of pan, tilting pan around as you pour to allow batter to thinly cover the entire bottom of the pan. Quickly fill any holes with more batter. Depending on size of pan, adjust amount of batter used for each crepe.
Cook on med-low heat until egdes pull away from the sides of the pan and bottom is golden - about 1-1½ minutes. Flip crepe over and cook for about 30 more seconds.
Place crepe onto plate and fill with your choice of fillings.
Roll up or fold into quarters and enjoy!
Nutrition value is based on 8 small crepes, unfilled. Your values will change depending on the fillings you choose to add and if you make your crepes larger. This recipe makes enough for each person to have one or two crepes, depending on how big you make them.