In a blender, combine all of the ingredients and pulse for 30 seconds. Place the crepe batter in the refrigerator for at least 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a crepe pan. Add butter to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 60 seconds and flip. Cook for another 30 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. Omit sugar and vanilla extract.
Cook with pan at 350F (level 6, 50 seconds first side). Reheat on 270F pan.