Mix all dry ingredients in one bowl.
In a separate bowl, beat eggs.
Stir all other wet ingredients together.
Whisk all ingredients together until smooth.
Refrigerate dough for one hour in fridge.
Heat pan between medium or medium-low.
Spread ½ tsp butter around the pan.
Pour about 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 all around and the edges have browned slightly.
Wait about thirty to sixty seconds, then remove crepe from pan.
Let crepe cool slightly before serving.