Put all ingredients in a blender in the order listed

Whirl 1 minute

Scrape down sides and blend another minute

Refrigerate batter at least 2 hours

Heat a 7-inch crepe pan or iron skillet over medium-high heat until very hot

Pour in a scant 1/4 cup batter

Tilt pan in all directions so batter runs evenly over bottom

Pour out any excess batter

Return pan to heat for 1 minute. Turn crepe when bottom is lightly browned. Cook 30 seconds on second side

Slide out of pan onto waxed paper

Repeat with remaining batter. Makes 16 crepes.