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Whisk the ingredients together in a large mixing bowl. Let rest for 1 hour in the fridge.
Heat a lightly greased, non-stick skillet over medium heat.
Pour 1/4 cup of the batter into the skillet and tilt the skillet in a circular motion to distribute the batter into a thin, even layer. Cook until the sides of the batter start to fold back from the skillet and the bottom starts to turn golden brown. About 60-90 seconds.
Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter.
Stack cooked crepes on a serving platter. Serve warm or at room temperature.
Keep the crepes warm by stacking them on a baking sheet in a preheated 350°F (176°C) oven.