Slowly pour the wet ingredients into the dry ingredients and gently whisk until everything is incorporated and there are no lumps. Be careful not to over-whisk the mixture.
06Cover the bowl with plastic wrap.
07Leave the batter to rest at room temperature for at least 1 hour, or overnight in the fridge.
08To Cook the Crêpes: Heat a large non-stick frying pan over medium heat.
09Add about 1/4 teaspoon butter to the pan.
10Swirl the pan so that the butter melts and coats the surface of the pan.
11Pour about 60 ml (1/4 cup) of batter into the pan and quickly swirl the pan so that the batter covers the whole surface of the pan.
12Cook the crêpe for a few minutes on one side until it is lightly golden and the edges look firm, before flipping it over to cook the other side for a further 1-2 minutes.
13Remove the cooked crêpe to a plate in a warm oven and continue with the remaining batter.
14Remember to melt some butter each time before adding the batter to the pan - it is the butter which helps the crêpes to cook and brown.
15Serve the crêpes warm with a generous sprinkle of granulated sugar and a squeeze of lemon juice, or with whatever topping you prefer.
16You can either roll up the crêpe like a log, or fold the crêpe in half, and then in half again.