This is the recipe I found for crepes when I first learned about a year ago so it has become my 'go-to' recipe from Little Yellow Barn.
In a blender place all ingredients, except flour. Blend. Sprinkle in flour, blend until incorporated. Refrigerate for at least one hour. Remove from refrigerator and blend for about a minute. Heat 8-inch non-stick skillet.
You can 'store' them as you go by using wax paper between them as you go. Each crepe cooks longer on the first side than on the second side, maybe about 3-4 minutes each.
For filling I used Mango, Blueberries, and Raspberries with Lite Cool Whip.
Then layer and layer - I used whipped cream on every layer and then rotated fruits as I went. I also needed to press it down as I went because it was kind of lop-sided, which as you can see it still is pretty lop-sided.
Then enjoy - we got 6 servings out of a 'cake' this size. It was delish!