Combine all batter ingredients in a blender and blend until completely smooth, about 30 seconds. Alternatively, whisk vigorously in a bowl until no lumps remain. The batter should be thin, like heavy cream. Let rest at room temperature for 15 minutes while you heat your pan.

Heat a 10-inch nonstick skillet or crepe pan over medium heat. When hot, brush lightly with melted butter. Test with a small drop of batter - it should sizzle gently and set in about 10 seconds.

Pour 1/4 cup batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook until the edges look dry and slightly curled, about 1 to 1.5 minutes. The surface will appear matte when ready to flip.

Slide a thin spatula under the crepe and flip confidently. Cook the second side for 30 to 45 seconds until set with a few light brown spots. Transfer to a plate and repeat with remaining batter, stacking crepes directly on top of each other - they will not stick.