The greatest thing about crepes is that they can be filled with savory or sweet fillings, meat or vegetarian and with this recipe you can even make them virtually fat free if you want and they still come out good.

1. Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 min or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating.

2. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 sec to 1 min. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.

Enjoy!