Alton Brown's Crepes

1. Pulse everything in a blender for 10 seconds. Refrigerate the batter 1 hour so the bubbles subside and the crepes are less likely to tear.
2. Heat a small nonstick pan and coat with butter. Pour 1 ounce of batter into the center and swirl to spread. Cook 30 seconds, flip, cook 10 seconds more and lay flat on a cutting board to cool.
3. Once cool, stack and store in sealed plastic bags in the refrigerator for several days or the freezer up to 2 months. Thaw frozen crepes on a rack before peeling apart.

Savory variation: add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

Sweet variation: add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.