Yield: 12 crepes - 2 points each for blue, green and purple
Combine the flour, milk, eggs, oil and vanilla extract in a blender. Mix together until the batter is smooth.
Let the batter rest for 30 minutes.
Preheat an 8″ non-stick skillet for 5 minutes.
Spray pan with non-stick cooking spray and add 1/4 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.
Let cook for about one minute. Use a rubber spatula to lift up the edge of the crepe and check if the bottom is cooked. Then flip over the crepe and let it cook another 20 seconds.