1) In a blender, combine all the ingredients except for the cooking oil and blend for 1 min on high. Refrigerate the batter for 2 hrs.
2) Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 60ml of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 secs to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few secs. Remove from pan. Repeat with remaining batter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.