Throw all of the ingredients in to a blender and blend on high speed for about 30 seconds until smooth, then cover and set the batter in the refrigerator for a minimum of 30 minutes. (The batter will keep for up to 48 hours.)

When you are ready to cook, pour a small amount of batter in to a hot, lightly oiled or buttered 8-10′ non stick frying pan and swirl it around to coat the bottom of the pan. You should have just enough batter in the pan to coat the bottom, no more. (I use a 1/3 cup measure and pour slowly while swirling the pan, stopping once the bottom has a light coating. Crepes are VERY thin.

Cook for about 30 seconds on medium high heat, (or till they are golden brown), and then flip them over. Cook another 10-20 seconds on the other side and then serve.

If you are cooking a bunch, you can stack them with waxed paper or parchment paper between crepes to stop them from sticking together.