Place all of your ingredients into a large bowl with high sides. Use a hand mixer and beat until smooth ~2-3 min.
Let your batter rest for 15 min at room temperature.
Heat your crepe pan or a large frying pan on medium heat.
Place a bit of oil in the pan and spread it around using a pastry brush.
Pour 75-80 ml of batter into the pan. You might have to use your pastry brush to gently guide the dough around the pan. Or, if you're using a frying pan, tilt the pan until the dough is covering the whole pan. The crepe will be very thin.
Cook until the crepe is a very light golden brown color. Flip the crepe and cook the other side for 2 min. It will be difficult to flip because crepes are delicate and flimsy.
Place the crepe on a plate you plan to serve it on. It's best if you don't stack your done crepes. Put them on different plates so they are easy to fill and you wont risk tearing them. Or put parchment paper in between them if you don't want to use that many plates.
Fill your crepes. You can put the sauce in the center roll them up. Or, you can layer the crepe like a an accordion and top with sauce.