Preheat pans over medium heat while making the batter. 

Melt butter, then remove pan from stove to cool.

In blender mix all of the ingredients.  If not using a blender then whisk until completely smooth.  Ideally you want to rest the batter for about 30 minutes to let the bubbles settle.  If you have the time great, or if you are impatient like me just go right ahead and start making the crepes.

Use two pans to speed up the process. Lift the pan off of the burner to put the batter in. Depending on the size of your pan, pour a thin layer of batter to just cover the entire bottom surface of each pan.  Then swirl the batter until it evenly coats the pan, making sure there isn't a puddle of batter in the middle of the pan and swirling the batter to the outside perimeter of the pan.

Now place the pan on the burner for about 1 minutes.  Pull up the edge of the crepe with a small off set spatula or other implement and turn the pancake over with your fingers.  It should be very lightly brown on the underside.  Once flipped the crepe will only take about 30 more seconds.  The second side will be a splotchy brown, not even coloring.  Stack the cooked crepes on a plate.

Once all of the crepes are cooked you have several choices.  Top the plain crepes with a sprinkling of powdered sugar or lightly with syrup.  Or fill the crepes with warmed jam or Nutella.  Spread on half of the crepe, then fold the crepe in half and then in half again to form a quarter circle.  Sprinkle with powdered sugar and enjoy!