Combine all ingredients in a blender or food processor and blend until smooth. Let batter rest for 30 minutes before making crepes.
Heat a 12″ nonstick skillet over medium-high heat; brush 1 tablespoon of oil in the pan.
Holding the pan off 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.
Return pan to heat and cook for mone minute, or until golden and set around edges.
Carefully lift edge of crepe with a heat-proof rubber spatula, hold slightly and flip over.
Cook for another minute, or until lightly browned; remove crepe from pan and transfer to plate.
Repeat with remaining batter.
Crepes may be stored in the refrigerator, covered tightly, for several days.
To assemble crepes:
Use your favorite meat, either lamb, pot roast, roast beef or chicken for a savory crepe.
Shred meat while still warm and add to crepe, folding in half, and then folding in half again to create a triangle.