Combine all the ingredients in a blender and pulse until just mixed about 10 seconds, do not over-blend. Alternately whisk all the ingredients in a bowl with a wire whisk. Place batter in refrigerator for 1 hour before use to allow the bubbles to subside (this will make for a better crepe). Brush a pan that has been heated over medium heat with a thin coating of butter. Pour approximately ¼ cup of batter into the pan and swirl the pan to cover the entire bottom. Cook until it appears slightly dry on top and it is lightly browned underneath. Flip and lightly brown the other side. Turn the finished crepe on a board to cool before stacking. You can keep them in a sealed bag in the refrigerator for a couple days, or in the freezer for a couple months. This recipe will make about 10-12 crepes.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/anolon-crepe-pan/