Make the crepe batter. Place all the ingredients, except mineral water, into a bowl. Using a hand mixer, blend all the ingredients together. Add the mineral water and blend into the batter at the lowest speed.

Cook the crepes. Heat a pan over medium-low heat, spraying the pan with cooking spray or a small amount of extra-virgin olive oil. My first crepe is always a trial one. I need to get the hang of swirling the pan to coat the bottom evenly with the batter. The rest seem to go much smoother. When the edges start to pull away from the pan, it is time to flip the crepe and cook until slightly brown on both sides.