Add the rest of the ingredients. Mix well with whisk or blender.
Refridgerate batter for 1 hour.
After refrigerating, check batter consistency. It should have the consistency of heavy cream. If it is too thick, add more milk and mix.
Heat large skillet to medium heat. Grease with nonstick spray.
Put 1/4 to 1/3 cup batter on skillet while holding it above heat. Rotate skillet so batter is spread thinly.
Heat crepe until the top is dry, about 45 seconds to a minute.
Flip crepe over with pancake flipper and heat the other side for about 30-35 seconds.
Remove crepe from pan and put on a plate to cool. Crepes may be stacked (one crepe will cool sufficiently while the next crepe is cooking to stack.) Crepes may be stored in the refrigerator for a few days or up to 2 months in the freezer.
Add your filling of choice (nutella, jam, cream cheese...there are no limits!) Fold or roll up and eat!