Throw all ingredients into a blender (or magic bullet blender cup) and blend until smooth. Scrape down any flour stuck to the sides of the blender walls, and blend again until lump free.

Heat a good quality nonstick pan, crêpe maker or crêpe pan over medium heat and lightly grease with a small amount of melted butter.

Pour 1/4 cup of the batter onto the pan and quickly swirl the pan so the batter covers the whole inside. (If using crêpe maker, follow manufacturers instructions.) Cook for 1 minute, loosen around the edge with a spatula or your fingertips (be careful not to burn yourself), and flip. Cook for a further 45 seconds - 1 minute.

Slide the crepe out of the pan onto a plate and repeat with remaining batter, lightly greasing the pan in between crepes.

Serve with a scoop of No Bake Eggnog Cheesecake and the sugar coated Mixed Berries.