Combine all ingredients in a blender and pulse until combined.  If whisking by hand, mix all dry ingredients first,  and mix wet ingredients in a separate bowl.  Slowly add wet ingredients to dry until a thick batter is achieved, whisking constantly to remove lumps.  Add remaining liquid while whisking until smooth.

Let batter sit for at least 10 minutes, and up to 30.

Heat a non-stick skillet to medium heat.  I like to use a whole stick of butter with the wrapper still on, but open on one end, to grease my pan. I just hold the butter stick and run the open end quickly over the surface of the pan to coat.

Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, usually about 30-60 seconds.   The very edges should appear lacey and slightly browned. Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.  

Makes 12-14 8″ crepes