1. In a blender, place all ingredients, except flour. Blend together
2. Sprinkle in flour, blend until incorporated.
3. You may choose to refrigerate the batter for 1 hour or even over-night. But sometimes when I'm desperate, I just go straight to the skillet. Refrigerating the batter makes a difference though. It makes the crepes lighter and not so dense. I just stick my whole blender container in the fridge.
4. After refrigerating the batter, blend again on HIGH for 1 minute. This adds air into the batter and again makes the crepe lighter and gives you that beautiful spider's web design on your crepes.
5. Lightly butter an 8-inch non-stick skillet and place on medium heat (you may need to adjust heat according to how fast crepes are cooking, don't cook them on high, they will burn). Pour 1/4 c. of batter into the skillet and SWIRL pan around until bottom of pan is covered with a very THIN layer of batter.
6. Cook for about 30 seconds or until edges can be lifted with a spatula
7. Use fingers to FLIP crepe. Cook opposite side for 5-10 seconds. Crepe should slide right out of pan. Use wax paper between crepes.
8. Cream Filling: 1 c.sour cream, 1 8 oz pkg. Cream cheese, SOFTENED TO ROOM TEMPERATURE and 1 c. powdered sugar Use an electric beater to combine ingredients together. Spread a bit on a crepe and roll up.
9: Opt: Top with fresh fruit (ie: Strawberries, blueberries etc.)