Whisk the dry ingredients together.

Whisk in the wet ingredients and let the batter sit for 15 minutes or so. Whisk it again and look to see if the consistency will spread easily. It should be quite runny, like melted ice cream.

Heat a crepe pan, or very shallow small non-stick frying pan on the stove over a medium heat. Lightly brush the pan with oil and ladle about a 1/4 cup of batter onto the pan and immediately swirl the pan around so the batter spreads thinly and evenly over the surface of the pan. If your batter looks thick in the pan or it doesn't spread all the way to the edge, then adjust the amount of batter per crepe accordingly. My pan yields 8" crepes with 1/4 cup of batter.

When the top of the crepe batter looks nearly dry then flip the crepe quickly. Let it cook on the other side for about 10 seconds and then remove it to a plate. Repeat step 3 and 4 for each crepe. (Make sure you oil the pan well if your pan isn't non-stick)

Serve immediately topped with whipped cream, chocolate sauce, and fresh or preserved fruit. (See note if making the crepes for later)

You will get 10-12 crepes, depending on the size of your pan.