1. Combine all ingredients in a blender or food processor and blend until smooth. Let batter rest for 30 minutes before making crepes.
2. Heat a 12" nonstick skillet over medium-high heat; brush 1 tablespoon of oil in the pan.
3. Holding the pan off the heat, pour enough batter in the pan to make a very thin pancake, tilting the pan in a circular motion to cover pan with batter.
4. Return pan to heat and cook for mone minute, or until golden and set around edges.
5. Carefully lift the edge of crepe with a heat-proof rubber spatula, hold slightly and flip over.
6. Cook for another minute, or until lightly browned; remove crepe from pan and transfer to plate.
7. Repeat with the remaining batter.
8. Crepes may be stored in the refrigerator, covered tightly, for several days.

To assemble crepes:

1. Use your favorite meat, either lamb, pot roast, roast beef or chicken for a savory crepe.
2. Shred meat while still warm and add to crepe, folding in half, and then folding in half again to create a triangle.