Combine all the ingredients for crepe batter in a blender. Blend for 30 seconds, scraping the sides of the blender, until everything is very smooth. Batter will be quite thin.
Refrigerate the batter for about 1 hour.
Heat a crepe pan or a nonstick skillet over medium-high heat. Once the pan is hot, lightly spray with cooking oil.
A measuring cup with long handle would be ideal to do pour the batter into the pan. Ladle about ⅓~½cup of batter in the center of the pan, lift it off heat and tilt it in a circular motion to spread the batter around into a thin layer.
Cook until the top of the crepe is dry and the center is bubbling. Edges will turn light brown and pull away from the pan when ready, takes about 1~1½minutes. Gently run a spatula under the crepe to loosen it and carefully flip it over and cook on the other side for 30 seconds. Slide the crepe onto a plate and repeat with the remaining batter.