Combine all ingredients into your blender or food processor. Cover and blend for twenty to thirty seconds. Use a spatula to scrape down the edges of the blender container, cover and blend again for a few more seconds.
Spray your frying pan and place on low/med heat. Pan should come to temperature before adding in your batter.
Batter should be thin. Add about a half a tsp to the heated pan. Tilt the pan to test the batter. Your batter should move freely when pan is tilted. Now remove your test batter. Add about two or three tablespoons of batter per crepe. This should be enough to coat the pan. Each crepe should require just a thin coating of the pan so any excess batter should quickly be removed. Cook each crepe for app. one minute and flip with a thin spatula. When done your crepes will be flexible and flecked with brown spots. Remove from pan.
Add any desired ingredients and fold your crepes.
Batter can be pre-made and refrigerated. It will last a few days in the fridge.If you do not have a blender you can hand mix. Be certain to hand blend until smooth. If your batter is too thick you can add milk until it reaches your desired consistency.