Puree all ingredients for about 30 seconds in a blender. Scrape down sides and puree for a few more seconds. Heat a flat 10 or 11-inch non-stick, well buttered, pan. Ladle approximately ¼ cup batter on to the hot pan. Tilt the pan in a circular motion to distribute the batter into a circle to cover the bottom of the pan in a thin layer. When the edges start to crisp, and the center gets opaque, carefully flip the crepe and cook for another 20-30 seconds. Slide off the pan onto a plate and top with your favorite jam, sugar or sliced fruit. If you are not serving immediately, layer each crepe with wax paper. When the crepes are cool, loosely roll the stack and wrap with plastic wrap.
To make savory crepes, eliminate the sugar, Cointreau or amaretto, vanilla, orange and lemon zest. Add your favorite herbs instead. We like to use dried basil and oregano if we’re making and Italian dish, and dried rosemary, thyme and sage for French dishes. We use ¼ teaspoon of each herb.