Combine all the ingredients, except water in a blender, and blend until smooth.
Allow batter to rest in the refrigerator for at least 2 hours, or overnight.
When you’re ready to make crêpes, thin the batter with water. I used 1/2 cup water as I like my crepes thin.
Heat a non-stick skillet over medium-high heat. Pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating (I use 1/3 cup batter in a 10-inch skillet).