In a blender place all the ingredients, pouring the flour in last, and blend until smooth. Heat an 8-inch non-stick skillet. Grease the pan with nonstick cooking spray (I like coconut oil spray).
Pour 1/4 cup of batter into skillet. I pour straight from my blender container. Just make sure there is enough batter to cover the bottom of the pan with a THIN, THIN, THIN layer of batter.
SWIRL pan around until bottom of pan is covered with batter.
COOK for about 30 seconds, or until edges easily lift up with spatula.
FLIP, COOK for 5-10 seconds. Crepe should slide right out of pan.
Use wax paper between crepes.
Makes 18-20 crepes.
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