Place all crêpe ingredients in a blender and mix for 30 seconds. Pause and scrape down the sides and mix for an additional 30 seconds. Don’t over mix. Top the blender pitcher and place in the refrigerator for at least one hour or overnight.
Heat a non-stick pan over medium heat. Wait until it is nice and hot. Add a bit 1/2 tablespoon of butter to the pan then 1/3 cup of the batter to one corner of the pan. Quickly tilt the pan to evenly coat the entire pan surface with an even layer. The thinner the better to reduce the amount of batter if needed for each crêpe. Let cook on burner top until the batter dries a bit and you notice the edges of the crêpes become a bit crisp. Use a plastic or silicone spatula to flip the crêpe and cook on other side for about 30 seconds.
Repeat without adding extra butter between crêpes. Place cooked crêpes between wax paper to prevent sticking.
This recipe is provided courtesy of Bistro Menil in Houston.