Combine all the ingredients (except water) and stir until smooth.
Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
After 2 hours - or the next day - check the consistency of your batter and thin it out until it has the consistency of melted ice cream. I usually add up to 1/2 cup water.
Preheat a lightly greased pan over medium-high heat then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
Cook for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily then flip it over and cook for another 1 minute on the other side.
Transfer cooked crêpes to a plate, stacking them on top of one another. You can keep a towel over them to keep them warm.
Fill as desired and serve warm.