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Blend batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
Chill: If time permits, chill the crepe batter in the fridge for 30 minutes or up to 1 day.
Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed. Once the pan is hot, pour about ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes. Cook for about 30 seconds on each side, flipping once, until lightly golden.
Stack cooked crepes on a plate and cover with a light dish towel to keep warm.
Add desired toppings or fillings:
Sweet Crepe Filling Ideas: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.Savory Crepe Filling Ideas: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make savory breakfast crepes with eggs, ham, sausage, or bacon and cheese.