-
1
Place all crepe ingredients in blender; blend until no lumps remain.
-
2
(Scrape down sides to incorporate all ingredients.)
-
3
Let batter rest 1 hour, or cover and refrigerate overnight.
-
4
Preheat oven to 200F.
-
5
Coat large nonstick skillet with cooking spray; warm over medium-high heat.
-
6
Meanwhile, whisk batter several times until consistency of heavy cream.
-
7
If necessary, thin with up to 1/4 cup water.
-
8
Pour 1/4 cup batter into hot skillet.
-
9
Lift skillet, and swirl batter around to coat bottom.
-
10
Return to heat, and cook 3 to 4 minutes, until edges begin to brown and air bubbles form under center of crepe.
-
11
Slide edge of spatula under and around sides of crepe.
-
12
Carefully flip over, and cook 2 to 3 minutes more, until browned.
-
13
Transfer warm oven.
-
14
Repeat with remaining batter.
-
15
If serving with a specific filling, spoon line of filling down middle of each crepe, and roll or fold closed.
-
16
Place 2 or 3 filled crepes on each plate, and serve.
