Mix all ingredients. Add enough water to get a heavy cream consistency. Refrigerate 1-24hrs. Heat frying pan on high with 1tsp oil. Use paper towel to wipe the oil around the pan. Lower heat to medium, and pour 1/4 cup batter, tilting pan around to cover all the pan with batter. Heat for about 1 minute (until bubbles form or crepe has some light brown spots), then flip the crepe. Optionally, place savory toppings like cheese on the crepe at this point. Cook another 20 seconds, either fold from four sides or roll, and plate. Serve immediately and make more crepes!