Mix all ingredients in a blender. Refrigerate for 30 minutes or overnight.
Heat 10-inch nonstick skillet over medium heat. Brush with melted butter.
Pour a scant 1/4 cup batter into pan, tilting pan so that batter cover the bottom completely.
Once the crepe is set and starting to brown lightly around the edges, flip it over to brown the other side.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze for up to 2 months. Nutritional values are approximate, do not include toppings, and are based on 1 crepe.