Combine all of the crêpe ingredients in a blender and give it a whirl. Blend until smooth. Refrigerate 30 minutes (if time allows).

Brush a little butter in the bottom of crêpe pan. Add ¼ cup of batter and swirl to cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).

In a small saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Brush brown butter on Crêpes, sprinkle with cinnamon sugar and roll. Top with powdered sugar and serve with fresh fruit and maple syrup (optional). Enjoy!