Combine the wet ingredients in a blender and blend briefly to incorporate.
Add flour, salt and either savory or sweet ingredients and blend for 1 minute.
Pour into a container with tight fitted lid and refrigerate for one hour or up to 48 hours until ready to use.
Heat a smaller nonstick pan (start smaller, for instance 8 inches, to make flipping the crepe easier) to medium-low/medium depending on your stove top. (this is a starting point, you will need to judge the correct heat based on how quickly the crepes cook)
Lightly butter the pan. (too much butter and the crepe batter won't spread evenly)
Pour 2-3 tablespoons batter into the pan and gently but swiftly swirl the pan to cover the bottom evenly. They do not have to be perfectly round...that will come with time and a few more tries!
When edges begin to look crisp and lift from the pan (about 30 seconds) it is ready to release and flip. I like to use a small silicon spatula to initially lift it around the edges, then I use a larger one to flip. If the flip isn't perfect, it is OK. Give the pan a little shake to reset the crepe into the center of the pan. Give it another 10 seconds or so and slide that crepe right off onto a plate.
