Place all ingredients in blender and blend until smooth. Pour into measuring cup or container with spout. Cover and set aside for 30 minutes or refrigerate up to 24 hours.

Heat a non-stick pan and spread a few drops of oil with a paper towel. Stir batter before making crepes. Pour approximately 1/4 cup batter onto hot pan and tilt pan, swirling so batter goes around and covers pan in a thin layer. Cook for about 1 minute until bubbles appear all over surface, edges will be golden. Pull up on an edge with an offset spatula. Use your fingers to gently pull up and flip over crepe. Cook about 20 seconds on other side until brown spots appear all over. Remove and set aside. Fill crepes with jam, any kind of fruit or melted chocolate, whipped cream etc.

Butter can be used instead of oil.