Combine all ingredients in a food processor and pulse 5-10 times, or in a blender and blend for 10 seconds. Place the batter in the refrigerator for at least 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1/4 cup (or 1 ounce) of batter into the pan, lift off of the heat source and swirl to coat, quickly, and then more slowly. Continue swirling off of the heat to keep the batter moving until the top *just* sets. Cook until the edges turn slightly golden, then flip (flapjack style for extra points.) Continue cooking until edges turn golden brown, and remove to cool. Butter the pan again for the next crepe.
If the pan is too hot, keep it in the air for a longer period of time. Heat and lubrication are key.
NOTE: This is based on Alton Brown's Crepes.