Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin. Pour half the batter per crepe onto the centre of a
good quality non-stick, preheated pan (on low heat) while swirling around to cover the entire base and create a thin crepe. When golden, flip (I use my fingers to gently peel the crepe edges first before flipping them. It's easier than using a spatula!)