Stir all dry ingredients in a bowl.
Beat eggs together.
Stir all wet ingredients with dry until smooth. (Or blend)
Let batter sit in fridge covered for one hour.
Heat pan between medium or medium-low.
Add 1/2 tsp butter to the pan and spread with spatula.
Pour 1/4-1/6 of a cup into the hot pan. Pick the pan up and spread the batter all around the pan.
Run your spatula along the edges of the crepe. 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.
Cool slightly before serving.