In a medium-size bowl, beat all ingredients until completely smooth. Lightly grease a 5- to 6-inch nonstick fry pan. Heat the pan over moderate heat. Lift the pan away from heat, and pour between 1⁄4 to 1⁄3 cup of batter in center of pan. Rotate the pan to cover the bottom of the pan evenly. Return to heat, and cook until the edges are slightly brown and the crepe moves around upon shaking the pan slightly. Gently turn the crepe, and cook other side for about 1 minute. Invert the skillet over a clean cloth dish towel. Continue until all the batter is used. These freeze very well, wrapped in waxed paper and then aluminum foil. Can fill some with pareve ice cream before freezing to be drizzled with warm chocolate sauce when serving. Yields about 13 to 16 crepes.
*If I know I will be using some of the crepes for savory fillings such as pulled leftover brisket, cholent, etc., I add some onion salt or powder to the last 3⁄4 of batter before cooking them for a savory flavor.