Combine all ingredients for the crepe batter in a blender (or use a hand mixer) and process until smooth. Cover and chill in the refrigerator for at least 2 hours or overnight.
Remove the crepe mix from the refrigerator about 30 minutes prior to making the crepes - they need to be at room temperature before you start cooking.
Before you make the crepes, prepare a cooling rack and have a few pieces of parchment paper ready to place the hot crepes on once you finish making each one. You don't want to stack them until they have completely cooled off.
Preheat 10-inch non-stick skillet on medium heat and add a bit of melted butter.
Pour 1/4 cup of batter in the middle of the pan and immediately slowly swirl the batter to cover the surface of the pan (the batter will start to cook as you swirl).
Cook until the crepe is lightly golden brown (30-45 seconds) and gently flip over to cook for another 5-10 seconds). If this is your first time making a crepe as it was mine, be prepared to break a few while you figure it all out. Remove from pan and place on parchment paper/cooling rack. Do not stack the hot crepes on top of each other yet.
Continue cooking the rest of the batter (about 18-20 crepes).
Once all of the crepes have cooled completely. Place one crepe on a serving platter or cake stand. Spread about 1/4 cup of cream evenly on top and then stack with another piece of crepe and continue with the rest of the crepes and cream.