Simply toss the crepe ingredients in your blender; push a button and you have batter. I sweeten with honey instead of refined sugar. For better nutrition, I swap whole-wheat flour for most of the traditional white flour. If you prefer crepes that are entirely whole wheat, look for a package labeled whole-wheat pastry flour. Found in larger supermarkets, pastry flour has a finer grind and less gluten, making crepes tender, not tough.
If you have a specialty crepe pan, you can skip this part. The rest of us are going to grab our favorite well-seasoned cast-iron skillet and melt a bit of butter in it. Wipe the butter around and out with a paper towel. Save the paper towel; you’re going to give the skillet a buttery swipe after every crepe. Then pour a ladleful of batter into the skillet and swirl it around. Let it cook until the batter loses its shine and — this is the best indicator — you can pry an edge off the skillet using a butter knife. Carefully peel the crepe off the pan and flip it to cook on the other side.