Mix all ingredients in a large bowl until batter is smooth.

Heat the margarine in a large frying pan over medium to high heat.

Add a quarter cup of batter at a time to the heated frying pan.

Fry for 30–40 seconds per side, refraining from flipping too often.

Remove from pan and repeat with remaining batter.

As far as fillings go, a hazelnut spread was a winner in my home, as well a Blood Orange variation, comprising of 1/4 cup whipping cream (defrosted), a couple of tablespoons of melted chocolate chips and a drop of blood orange extract (Bakto). Whip the cream until soft peaks form; add the cooled chocolate and a drop of the extract. Spread onto the crepe and enjoy!