2Tbs.melted butterplus additional butter for cooking
Combine all ingredients in a blender. Pulse until batter is smooth. Scrape down any dry flour stuck to the sides of the blender to ensure ingredients are evenly combined. Avoid over-running the blender as you do not want a lot of extra air in the batter.
Heat a bit of butter, an 1/8 tsp., in a small/medium omelette pan. You will want to add more butter between every few crêpes to keep them from sticking. Use a non-stick, round pan. (I've tried all kinds of pans, even the "crêpe-pan" contraptions, but nothing works as well as a small omelette pan.)
Pour a bit of batter from the blender while simultaneously rotating and spreading the batter into a thin layer across the pan. It takes some practice to get the hang of pouring the batter into the pan with one hand while simultaneously rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan.
Cook the batter over med-low heat and use a silicone spatula for flipping.
Watch the batter in the pan as it cooks. As soon as the wetness disappears from the top of the crêpe, run a spatula around the edges and under to loosen it from the pan.
Cook on the other side for just a few seconds longer before turning the crepe out onto a plate.
Cook all the crepes at once or, fill and sprinkle with powdered sugar and eat as you go!
You can fill the crepes with anything from butter and lemon to Nutella and bananas to fruits and pastry cream. The sky is the limit.