Combine all ingredients in a blender; blend on low for 30 seconds  Allow batter to stand at room temperature for one hour prior to cooking.  Heat crepe pan or 7 - 8 inch skillet over medium-high heat.  Grease pan lightly.  Pour about 3 - 4 tablespoons batter into the pan, tilting pan to spread evenly.  When crepe is light brown and set, flip to brown other side  Remove from pan and cool on rack.  Cover and refrigerate cooled crepes until ready to fill.   Makes 20 - 22 crepes.