In a blender, combine all ingredients and pulse for 10 seconds to combine. Let batter set in refrigerator for 1 hour (or as long as possible before kids get too hungry) or more--can be made the night before. The rest period makes crepes less likely to tear during cooking. To cook: heat a small non-stick pan. Add butter to coat. Pour a small amount of batter in and swirl to thinly coat the bottom of the pan. Cook for about 30 seconds and then flip. Cook for another 10-20 seconds and then serve. We like ours with orange syrup, yogurt, fresh fruit, powdered sugar, or lemon or vanilla curd. Note: Savory variation: omit sugar and vanilla; add ¼ tsp. salt and ¼ c. fresh chopped herbs (or 1 tsp dry) such as rosemary or basil. Really yummy filled with sauteed onions and mushrooms and topped with a soft poached egg!
