1. In a blender, add all ingredients except butter and process until smooth and well-combined with no lumps.
2. Set batter aside to rest for 20 minutes. This step is very important for the right texture of the crepes, so don't skip it.
3. Stir batter once more, then warm up a nonstick 10-inch skillet over medium heat.
4. Melt a pat of butter until it starts to foam, then ladle in 1/4 cup of batter in the center of the pan and immediately swirl and tilt pan so the batter evenly coats the pan.
5. Cook the crepe until the batter is just set -- about 1 minute.
6. Using a pancake turner, loosen the crepe and gently flip over, cooking for another 45 seconds till golden browned underneath.
7. Transfer crepe to a plate and cover with foil and keep in warm oven till all crepes are made and batter is gone.
8. To serve, you can add filling of your choice to center and roll up, or, scattered over the top of a crepe that folded into quarters.
9. Serve immediately with mascarpone cream cheese and a chilled glass of our Toad Hollow Sparkling Risqué.
