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.