Mix wet ingredients, then combine with flour using a blender or food processor. Lumps are a bigger deal than in pancakes, because the goal is to spread the crepe batter thin…thus the food processor. Mark Bittman recommends letting the batter rest in the refrigerator overnight or at least for an hour, but I rarely bother.
Fry on griddle set to 350°F. It isn't necessary to butter the griddle. The crepes won't stick at all once they cook. They don't bubble like pancakes, but the color changes a little when they're ready to flip.
Fill with a variety of ingredients, sweet or savory. These are delicious with fresh fruit and whipped cream.