How to Make It
Make the batter. Combine all ingredients in a blender and pulse until smooth. Cover and place in the refrigerator anytime from 30 minutes to 48 hours.
Preheat your oven. Place a baking sheet in the oven and preheat it to 200°F. When the oven is preheated, heat a crepe pan or a medium nonstick skillet over medium heat.
Swirl away. The first crepe is always a test run, so don’t get discouraged if the end result isn’t perfect. Spray the pan with a little cooking spray. You don’t want too much fat in the pan—don’t go crazy. Place about ¼ to ⅓ cup of batter in the pan and quickly swirl over the heat until a thin layer of batter coats the entire surface. When the edges of the crepe start to pull away from the pan, run a mini offset spatula or rubber spatula around the edges to loosen the crepe entirely. Now, flip it with your hands or a spatula—whatever has you feeling most like the head chef of a pâtisserie. Cook for a minute more and remove.
Keep ‘em warm. Open the oven and place the crepe on the preheated baking sheet. Place a piece of parchment between each crepe or just stack them one on top of the other.