Put all ingredients into blender and mix for 1-2 minutes until smooth. A few lumps wont matter. Important - let batter rest for at least one hour. If you want to let it rest longer, put it into the refrigerator. Cooking: Heat non-stick pan over medium heat for a couple of minutes. Pour 2 to 3 tablespoons of batter into the middle of the pan, lift off the heat and quickly swirl batter to spread evenly. Fill any holes with a drop of batter from spoon. Cook a half minute or so and give pan a good shake to loosen crepe. Check for doneness. It should be a light brown lacey color. Flip with a good wrist snap or use your fingers or spatula. Cook 15-20 seconds then slide crepe on to a warmed plate. Continue to cook and stack on plate. This recipe makes about 2 dozen depending on the size you make. Unfilled crepes can be refrigerated for several days if sealed in plastic or frozen for 3-4 months. Folding Crepes Crepes can take a variety of shapes depending on the kind of filling or the way you want to present them. Just make sure that the prettiest side will be on the outside when you are through folding for the best eye appeal. Crepe Rolls: Spread the filling on each crepe, pretty side down, and roll fairly tightly from one side. Ends may be tucked under before rolling. Classic fold: Place filling in the center and fold one side over the center, then fold the other side over first side. Crepe Pockets (Blintz Style): Place filling in center, fold one side one-third toward center. Fold opposite side one-third toward center. Fold an open side over center three-quarters of the way across the crepe. Fold again to close last open end. This makes a rectangle shape. Triangle fold: Place filling in center or spread evenly if desired. Fold crepe in half, then half again forming a triangle. Gateau (Layered): Place filling evenly over crepe. Place another crepe on top. Spread filling on that crepe and top with another crepe. Continue layering until desired height is achieved. Serve by cutting into wedges. Cups: Place small crepes in buttered muffin pans and arrange folds nicely. Fill and bake according to recipe you are using. Breakfast and Dessert Crepes The simplest way to serve crepes is to spread them with jam or preserves, roll or fold them, arrange on an oven-proof dish, and then sprinkle with sugar. Use table sugar, brown sugar or powdered sugar. Heat in the microwave under full power for 2-3 minutes. Optionally, place dish midway down under the broiler for 2-4 minutes. Do not put them directly under the flame or they will burn. Also, you can put them to heat in the oven set at 350 degrees F for about 5 minutes or until heated thoroughly. Filling suggestions: Jams and preserves Strawberry, apricot, marmalades, plum, etc. Pie fillings Apple, cherry, pudding, etc. Fresh fruit Strawberries, apricots, peaches, blueberries, etc. May be cooked or served with a glaze added. Lunch and Dinner Crepes Seafood: cooked scallops, lobster, tuna, shrimp - mix with your favorite white sauce, cheese sauce, or canned soup. Add a little white wine for robustness. Fill crepes, fold as desired, top with more white sauce. Sprinkle with bread crumbs, cheese and dill or parsley. Bake 5 to 10 minutes at 350 degrees F or until bubbly. Optionally, microwave 3 to 5 minutes until bubbly. Chicken or turkey and beef or pork: Cut up cooked meat and add to white or tomato-based sauce. Spice to taste. Add cooked chopped eggs or cottage cheese, or shredded cheese to taste. Keep sauce thick as it will thin when heated. Fill crepes, fold or roll as desired, top with bread crumbs or cheese. Bake at 350 degrees until bubbly, or microwave 3 to 5 minutes. Vegetables: All cooked vegetables do beautifully in crepes. Its a good idea to add a little butter or cheese or white sauce to them so they are not too dry in the crepe. Use any vegetable or vegetable-meat mixture to fill crepes. Use your imagination and whats on hand. Just fill and fold, sprinkle favorite sauce, sour cream, yoghurt, crumbs, or whatever, and heat in the oven, microwave, or under the broiler.