• In large bowl, add sifted flour, sugar and salt. Add all wet ingredients and whisk together until smooth.
• Allow the batter to warm up to room temperature (approx. 30 min).
• Heat up a medium-sized skillet or crepe pan on medium heat. Add a small amount of butter or vegetable oil to the pan and wipe excess away with a paper towel.
• Grease pan with a small amount of butter or oil applied with a brush or paper towel.
• Transfer 3 Tbsp crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook 1 to 2 minutes on a side, or until golden brown.

Tips:

• I have found that as the skillet gets hotter, the crepes cook faster so watch out!
• Crepes taste great reheated, so you can refrigerate and reheat in the microwave in 30 second increments.
• The butter is a must have, I accidentally forgot the butter when making these for my brother and they didn't taste right. :(
• You can easily halve this recipe. The recipe makes 8 medium sized crepes when halved.
• To be honest, I have allowed the batter to sit and come to room temperature and sometimes I don't, I don't really notice a difference either way.