Classic Crepes Recipe

Place ingredients in blender in the order listed. Cover and blend at high 20-30 seconds. Scrape down sides of blender, blend again for 10 more seconds. Use immediately or refrigerate. Pour 1/2 cup batter in crepe or medium size non-stick pan over med-high heat, rotating and tilting pan to spread batter thinly. Turn briefly when golden brown.

Stack crêpes with sheets of waxed paper in between. May be wrapped tightly and frozen for later use. Re-heat in microwave.

NOTES : For dessert crepes, use sugar instead of salt.