Combine all ingredients in a blender; blend 30 seconds or until smooth.
Generously spray a 6 or 8-inch skillet or crepe pan with cooking spray. Heat over medium-high heat until pan is hot.
Pour 1/4 cup batter into center of skillet, tilting pan to evenly coat bottom.
Cook about 30 seconds or until edge begins to brown and pull away from pan. Carefully turn crepe (a rubber spatula works well); cook 30 seconds longer.
Slide out of skillet onto wax paper-lined tray. Repeat with remaining batter. Fill as desired.
Dessert Crepe variation for use with sweet fillings: Add 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the ingredients above.
NOTE: To store, layer crepes between sheets of wax paper; cover tightly with plastic wrap. Refrigerate up to 3 days or freeze up to 1 month. For easier rolling, microwave a few crepes at a time on high (100%) 10 seconds or until slightly warm and pliable.