Blend all of the above ingredients in a blender until well-mixed. Stop and scrape the sides a couple of times to incorporate all the ingredients if necessary. Cover and refrigerate (in the blender canister) for at least 2 hours.
After the batter has chilled in the refrigerator for at least two hours, take it out and give it another whir in the blender to re-blend it. At this point, you may need to add a little bit of water to the batter to thin it out a little. The texture you want is thinner than a pancake batter, but not too runny.
To cook the crêpes, heat a 7-8 inch pan over medium-high heat and spray with canola oil. This process is a bit like making pancakes, you'll have to adjust the temperature constantly, and your first crêpe might be sacrificed to the gods, but this is a very forgiving batter and you will get going fast!
Pour the batter, about 1/4 - 1/3 cup at a time and quickly shake the pan to spread the it around the entire bottom of the pan, making sure the crepe is thin and even. Wait until it has slightly browned on the edges, about 1-2 minutes, and flip to the other side. Daiku and I found this to be a two-person job: I would pick up the crêpe by the edge using tongs, and he would flip them over with his hands. After flipping to the second side, it only takes a few seconds until the crêpes are done. Flip them onto a flat surface (we spread a kitchen towel over our oven rack) and allow them to cool.
makes 6-8 7"-8" crêpes