| Mix ingredients into smooth, thin batter. Pour by 1/3 cupfuls onto hot, lightly greased frying pan. I find a little oil or butter in a non-stick pan for the first crepe works best; no need to re-grease. Rotate pan quickly so batter spreads evenly. Allow to cook until bubbles break. Turn over and cook other side. Remove and keep warm. Roll up and eat with your fingers! Also good wrapped around fresh fruit and whipped cream. | 
