Tbsp. vegetable oil or melted butter
tsp. sugar (dessert crepes only)
Combine ingredients in blender starting with liquids. Blend about 1 minute. Scrape down sides with rubber spatula; blend for another 15 seconds or until smooth. Using a 10" skillet, spray with cooking spray or mist with oil. Heat pan to medium-high heat. Lift pan off heat and with one hand pour 1/4 cup batter into center of pan. At the same time, immediately tilt pan in a circular direction, swirling batter so it covers bottom of pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return pan to heat; cook crepe until bottom is slightly browned and edges are beginning to dry. Slide silicone spatula under edge and carefully turn. Brown on second side for several seconds. Crepes can be made up to 2 days in advance. Store layered between paper towel or parchment. Crepes have an inside and an outside. The side that cooks first is the outside because it looks more attractive. The inside of the crepe is rolled or folded into direct contact with the filling.