In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 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 small nonstick pan over medium-high heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
Once the crepes 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 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.