Whisk all ingredients but beer until smooth (or blend in food processor). Let batter rest for 30 minutes. Stir in beer. Heat an 8-inch crepe pan or non-stick pan over medium heat and grease lightly (you may have to play with your heat adjustments for the first few). Spoon about 2 Tbsp of crepe batter into center of pan and swirl to completely coat the bottom of the pan. Place back on the heat and let cook for about 2 minutes, until top of crepe loses its shine. Flip crepe with a spatula (or be daring and toss it in the air!) and cook 30 seconds more. Slide crepe onto a parchment-lined baking tray and continue making until all batter is used. If preparing crepes in advance, wrap in plastic and leave at room temperature or freeze (never in the fridge!)