Mix this all up in a blender and then let sit for 30 minutes (or up to 2 days in the fridge),
Heat your skillet over medium heat with a pat of butter.
Pour about 1/4 cup of the batter into the skillet and lift the skillet up and roll it around so the batter gets spread across. If you pour too much batter in, just pour the excess back out. Let it cook a minute or so, until lightly browned.
Take the pan up off the heat and use a spatula or knife or something to lift the edge up, then grab with your fingers and flip it over. I lift the edge up with a small spatula, press my thumb of the same hand down on the crepe (the other hand is holding the pan) and lift up and flip. The first few will come out ugly until you get the rhythm. No worries. They'll all taste great and you just roll them up anyway! ;)
For these, I laid a cooked crepe on a plate, put some sausage slices down the middle, topped with some cheese sauce and then some applesauce, then folded the crepe in thirds over the top (first one side, then the other).