Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 to 8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.
Crepes can be frozen for up to 3 months. Let crepes cool covered to keep them from drying out. Make 2 stacks of 6 crepes, placing waxed paper between each crepe. Wrap each stack in aluminum foil and freeze. Thaw crepes at room temperature.