Instructions: Whir all ingredients in a blender. Refrigerate for half an hour.

Heat frying pan until drops of water skitter on surface, brush with butter.

Pour in about 3 tablespoons of batter and tilt pan back and forth to cover bottom. Cook about 1 minute, until crepe has set and surface begins to dry. Flip crepe over and cook for about 1 minute more. Turn crepe out onto a plate or wire rack. Repeat with remaining batter.

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