Add margarine to pan and heat over medium heat until brown, whisk constantly. Combine all remaining ingredients in blender, then add the browned margarine and pulse again. Place batter in refrigerator for about 30 minutes. This allows bubbles to subside so the crepes will be less likely to occur during cooking. Batter will keep for 48 hours. Heat a 12 inch pan. Lightly grease. Pour 1/3 cup batter into center of pan and swirl to spread evenly. Cook 30 seconds and flip. Makes 8 crepes. Crepes can be frozen.
