Add all of the ingredients to a blender and blend until smooth, about 15 to 20 seconds.
Pour the mixture into a large mixing bowl, cover tightly with plastic wrap, and refrigerate for at least one hour.
Heat an 8- to 9-inch nonstick skillet over medium heat. Brush the skillet with some melted butter.
Lift the pan off of the heat and quickly pour a scant ¼ cup of the crepe mixture in the center of the pan, swirling the pan in a circular motion so that the mixture evenly coats the bottom.
Return the pan to the stovetop and cook for 1 to 2 minutes, or until the bottom is lightly browned and the edges begin to lift from the pan. Carefully loosen with a spatula and flip to cook the other side.
Remove from the heat and slide the crepe onto a wire rack. Repeat with the remaining batter, lightly coating the pan with melted butter as needed. You may stack the cooked crepes on top of each other while the rest of the batter is cooking.
Top with fresh fruit and dust with powdered sugar or fill with your favorite fillings.