Preheat the oven to 100°C (200°F) to keep the crepes and fillings warm.
In a bowl, whisk together all the ingredients until the batter is smooth. While cooking the crepes, stir the batter from time to time to prevent the flour from settling.
Ladle about 60 ml (1/4 cup) of batter into a well-buttered, preheated 23-cm (9-inch) non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go. Keep the plate in the oven, covered with aluminum foil.
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