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 crêpes are light in texture.)

Coat the bottom of a 6 - inch crêpe pan with oil; place pan over medium heat until oil is just hot, not smoking.

Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crêpe 1 minute.

Lift edge of crêpe to test for doneness. Crêpe is ready for flipping when it can be shaken loose from pan. Flip crêpe, 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 crêpes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally.

Note: This recipe can easily be doubled.