Whisk all the ingredients together in a bowl with a pour spout. Mixture should be fairly thin batter. Chill. Batter may be refrigerated at this point at used within 24 hours. Melt dab of butter in a small non-stick omelet pan which is about 5 or 6 inches across. Pour 1/8 of the batter, less than 1/8 cup (check this) into pan and quickly tilt pan so bottom is coated with batter. Cook about 45 seconds and turn. Cook 45 seconds and turn again. Repeat once more until both sides are golden and crepe is no longer wet. Stack crepes between paper towels. Refrigerate if not using immediately. (Check how they freeze). Continue with fruit filling. Makes 8 crepes (4 Servings of 2 each) dessxxx