How runny should the crepe batter be?

Crepe batter should be slightly thinner than the consistency of heavy cream.

Why should you let the crepe batter rest?

Chilling the batter allows the air bubbles to subside so the crepes are less likely to tear during cooking. Also, the crepe texture will be tender.

The crepe is ready to be flipped when it's dry on the top and around the edges and easily releases from the pan.

These delicate honey sweetened blender crepes are served with 4-ingredient greek yogurt lemon filling.

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In a blender, combine all ingredients and pulse until the batter is smooth and bubbles form on top. Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.
Heat a 10-inch non-stick pan or a crepe pan over medium heat. Lightly coat with cooking spray.
Pour 1/4 cup of batter into the center of the pan, swirling to spread evenly. Cook until the edges are dry and the center is no longer runny. Slip a thin spatula under the crepe and gently flip in one swift gesture. Cook until the underside of crepe is golden. Remove to a plate and repeat with the remaining batter. Makes about 10 crepes.

In a bowl, combine all ingredients, cover, and refrigerate while the crepes are cooking.
To serve, spread a thin layer of filling over the crepe and roll the crepe or fold each crepe into quarters. If desired, sprinkle with powdered sugar.

Chilling the Batter: I recommend chilling the crepe batter before cooking. It allows the bubbles in the batter to subside so the crepes are less likely to tear during cooking.
Cooking Crepes: Reduce heat if crepes begin to brown too quickly. Usually, the first batch will require higher heat than subsequent batches.