In a mixing bowl, whisk together the wet ingredients. Add the flour and salt and whisk until well-combined and all the lumps are out. (Alternatively, you can add all ingredients for the crepes to a blender, and blend until combined.)

Cover the batter with plastic wrap and refrigerate overnight (or for at least one hour).

Take the crepe batter out of the refrigerator and let it come to room temperature (or close to it).

Heat a medium-sized (9 or 10-inch) skillet to medium-low with just enough oil or butter to lightly coat the surface.

Measure ¼ cup of the batter and pour it onto the center of the hot skillet. Immediately rotate the pan so that the batter is thinly covering the whole surface. Allow batter to cook until the edges begin to pull away from the pan and small air bubbles rise to the surface, about 1 to 2 minutes.

Carefully flip crepe to the other side, cook an additional 30 seconds to 1 minute, and

Repeat for remaining batter.

Top crepes with your favorite toppings and enjoy!