Combine all dry ingredients in a bowl.
Beat eggs in another bowl.
Add all other wet ingredients to bowl. Mix.
Add dry and wet bowls together. Mix thoroughly.
Put the batter in the fridge for one hour, covered.
Heat pan between medium or medium-low.
Add 1/2 tsp butter to the pan, spread with spatula.
Pour 1/4 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 the pan.
Cool slightly before serving.