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Directions:
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Combine all ingredients in a bowl and mix until smooth. Yes, it's that easy!
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Cover with plastic wrap and let stand 30 minutes, or refrigerate over night, up to 2 days.
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If you refrigerate it beforehand, stir it and allow to sit for 30 minutes to become room temperature.
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How to cook a crepe:
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Prepare a crepe pan with a 1/2 tsp. of butter, or very lightly spray it with Pam.
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Heat on medium until butter begins to brown.
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Take off of burner, and using a ladle pour batter onto the pan, enough batter to cover the entire bottom with a very thin coating. Tilt the pan to evenly cover it and return to heat and cook until the crepe bubbles and bottom is lightly browned, about 1 - 1 1/2 minutes.
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Turn crepes over with a spatula or with your fingers. To do this, remove it from the heat and carefully lift one edge of the crepe and then gently hold the edge to lift if off the pan and gently flip it over. Return to heat and cook the other side until browned, but not evenly. Slide the crepe onto a plate lined with wax paper.
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Repeat with the rest of the batter. You can store the crepes with plastic wrap in the fridge for 24 hours. or wrap in plastic and foil to freeze for up to 1 month.
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Fill with fruit, whipped cream and syrups and you can either roll it the traditional way, like a cigar, or you can make it into a triangle point.
