Measure flour, sugar, baking powder, and salt into a bowl. Stir in remaining ingredients. Beat with whisk until smooth.
For each crepe, lightly spray an 8" skillet, heat over medium low heat until pan is hot. Pour scant 1/4 cup batter into the skillet: immediately rotate pan until batter covers bottom. This should be pretty thin. Cook until light brown (it doesn't take long), turn and lightly brown on other side.
To keep crepes warm, put them in a shallow pan in the oven on low heat.
While warm, spread with applesauce, strawberries, blueberries, whatever you like, roll up and sprinkle with powdered sugar.
These can be made into dinner crepes as well. Just heat 2 cups asparagus with a can of cream of mushroom soup. Pour into crepes and roll up.