Mix all dry ingredients in one bowl.
In a separate bowl, beat eggs.
Add and stir all other wet ingredients together.
Whisk all ingredients in a bowl until smooth. (Or blend)
Let batch sit covered in the fridge for one hour.
Heat 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 all around and the edges have browned slightly. Run the spatula along the edges, then flip gently.
Wait about thirty to sixty seconds, then remove crepe from pan.
Cool slightly before consuming.