Coat or spray a shallow frying pan or skillet with vegetable oil. Wipe off any excess with a paper towel.
Whisk remaining ingredients by hand in a large mixing bowl. To prevent lumps and air bubbles, allow the batter to rest covered in the refrigerator for at least one hour, up to 12 hours.
Heat skillet or pan over high heat until the oil shimmers.
Move the pan off the burner and pour about 3 tablespoons (1/5 of a cup) of batter onto the pan and swirl it around to make a thin circle approximately 10” in diameter. Return the pan to the high heat burner for about 90 seconds. (The bottom of the crêpe should turn golden and slide easily off the pan.)
Skim a long spatula around the crepe to ensure it is easy to remove. Flip the crepe carefully and cook the other side for about 10 seconds or until golden. Remove the crêpe from the pan and rest on a wire rack or plate to cool. Repeat the process with the remaining batter.
Pro tip: You can make the crepes up to two days ahead of time. After cooling, stack crepes with wax paper in between and store in an airtight container in the refrigerator. Bring the crepes back to room temperature prior to filling.