Blend all of the ingredients until completely incorporated (an immersion or regular blender works well for this). Let batter chill in the fridge for at least one hour. (This allows the bubbles to subside, making your batter nice and smooth.) Your batter can be made up to 48 hours in advance. Heat an 8?-10? non-stick pan over medium-high. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter—adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds. Refrigerate any leftover crepes in a resealable plastic bag with a sheet of wax paper between each crepe to prevent sticking. Well-sealed, they can be frozen for up to one month. When you are ready for breakfast, kids can help fill their crepes with ham and cheese, fresh fruit and cream cheese, Nutella and bananas, peanut butter and jam or any combination that appeals. Roll up crepes like a burrito or fold in quarters to make a simple, portable meal.
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