Put all ingredients except the extra butter into the jug in the order written above.

Select the spread program and turn the speed dial to coarse. Scrape down the sides with a spatula. Repeat if necessary to make sure the batter is fully combined.

Pour the batter into an airtight container and let rest for at least 1 hour in the refrigerator. 30 minutes before you are ready to cook, remove from refrigerator. If necessary, add a few tablespoons of water to the batter and stir.

Preheat a 8-10 inch non-stick pan or traditional crepe pan over medium heat. When hot, add a small amount of butter and spread it around the pan with a paper towel.

Using a measuring cup, measure out 1/4 cup of batter. Pour into the center of the pan, while at the same time, swirling the pan with a circular wrist movement to thinly coat the entire bottom with batter. (Don’t worry the first 1 or 2 probably won’t be keepers!). Once the edges of the crepes begin to brown and the center begins to bubble, after about 1-2 minutes, gently flip the crepe over and brown the other side just until golden, about 1-2 minutes more.

Remove the cooked crepe, by flipping it over onto a cloth dish towel and covering it with another cloth dish towel to keep it from drying out.

Continue stacking the crepes in this way until all the batter is done. To store for later use, keep covered and refrigerated. Fill as desired and serve warm.