Stir all dry ingredients together.
Beat eggs in another bowl.
Mix in all other wet ingredients into the eggs.
Mix or blend all ingredients together until smooth.
Cover batter, then set in fridge for one hour.
Heat pan between medium or medium-low.
Spread ½ tsp butter around the pan.
Pour 1/4 cup into the hot pan.
Pick the pan up and let the batter spread 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.
(Optional) Put jam inside and fold into a triangle shape.