Add all ingredients into a large mixing bowl and mix with an electric mixer for approximately 60 seconds, or until well blended. Strain the mixture through a fine mesh colander to remove any lumps.
Preheat a 10-inch, nonstick saute pan. Add some oil to coat the bottom of the pan and place approximately 2 ounces of batter into the pan, then rotate the pan to spread the batter evenly across the bottom of the pan. Cook until the top of the crepe appears dry, approximately 1 minute. Then flip the crepe and cook on the other side for about 20 seconds. Remove from the pan and continue making crepes with remaining batter.
Recipe courtesy of Ron Moore