Mix all dry ingredients in one bowl.
In a separate bowl, beat eggs thoroughly.
Whisk all ingredients together until smooth.
Let batch sit in fridge covered for one hour.
Heat up pan between medium or medium-low.
Spread ½ tsp butter around the pan.
Pour 1/4-1/6 of a cup into the hot pan. Pick the pan up and spread the batter all around the pan.
Flip carefully once crepe is bubbling and the edges have browned slightly.
Wait between 30-60 seconds, then remove from pan.
Let crepes cool slightly before serving them.