Whisk together ingredients until there are no lumps transfer batter to a pourable container
Using a nonstick skillet, heat to medium high and either spray with cooking spray (which I hate) or thinly glaze the pan with melted butter. Do this between EVERY crepe
When pan is fully heated, pour about a 1/4 cup of batter (more for a large skillet) and tilt the pan around in a swirl until the edges of the pan are reached. * ps the first crepe always comes out a dud so dont give up!
As the crepe cooks it will bubble a lot, that's normal
When the edges curl and the center is no longer soaking wet you are ready to flip
Using a wide spatula gently slide under crepes and flip gently
Cook a minute longer. Make sure you crepe can slide around in the pan. The slide the crepe off to a plate. Reglaze the pan with spray or butter and repeat!
Allow to cool before stuffing like taco or immediately fold traditional crepe style and serve
