Put all ingredients EXCEPT WATER in a blender. Blend until evenly mixed, refrigerate for 2 hours or overnight.
Return batter to blender, add water and blend until smooth.
Heat 10-inch non-stick pan(s) over medium-high heat.
Pour about ¼ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface. Cook until lightly browned, about 1 minute.
Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
Put pan back on heat, add more oil if needed wiping away excess oil and flecks of batter with paper towel.
Continue cooking until all the batter is used.