Mix all ingredients together. Whisk until combined and smooth, then let sit in the fridge for an hour.
For cooking, I use a small saut pan and spray on some non-stick spray that I wipe off to leave just a thin film. Heat the pan over medium heat. Pour in 1/8 cup of batter (1/4 cup if using a bigger pan) and swirl around until the bottom of the pan is completely covered. Cook about 1 minute, maybe less, then check to see if the underside has turned brown. Once brown, flip it over, cook about 1/2 as long again (about 30 seconds or so).
Stack crepes as they are done and keep covered with tin foil or at a very low heat in the oven to keep them warm. Serve immediately (though you can freeze them for later, if you want).
The one pictured below has the caramelized apples, Greek yoghurt, lychee honey, toasted almond slivers, and a pinch of sea salt. Quite tasty, I have to say.
