Basic Dessert Crêpes

Directions

1. 1
   Combine all ingredients in container of an electric blender; process 1 minute. Scrape down sides of blender container with rubber spatula; process an additional 15 seconds. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)
2. 2
   Coat the bottom of a 6 - inch crepe pan with oil; place pan over medium heat until oil is just hot, not smoking.
3. 3
   Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crepe 1 minute.
4. 4
   Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook 30 seconds. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place on paper towels to cool. Stack crepes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally.
5. 5
   Note: This recipe can easily be doubled.