Preheat cast iron griddle to about 400F or if using an electric griddle I find between 300-350F works best. On my gas stove-top this is medium low heat. (This will vary with stoves) If you're getting a ton of holes and your crepe looks like a lace doily this means your pan is too hot.
Add all ingredients to a mixing bowl and use an immersion blender to blend until mixture is smooth.You can also add all of the ingredients to a blender for 20-30 seconds or whisk by hand. Let batter rest in the fridge for at least 30 minutes or up to 1 day. This allows the flour to fully hydrate and air bubbles to dissipate.
Measure 1/3 cup of crepe mixture onto your pre-heated pan/griddle and tilt to spread the crepe thin. Cook it for 1-2 minutes until you have a nice browned underside, then flip to finish for another 30 seconds to 1 minute.
Note: This batter can be made the day/night before, stored in the refrigerator, and cooked as directed the next day.
