In a medium bowl, whisk wet ingredients together. Whisk in dry ingredients.
Strain and press through a sieve to remove any lumps, allow batter to rest for 30 minutes.
Heat a 12-inch, non-stick skillet over medium-high, lightly grease pan with butter. Whisk batter and ladle 1/4 cup into the pan at a time. Swirl to completely cover bottom of skillet.
Cook until underside of the crepe is golden brown, about 1-2 minutes.
Loosen edge of crepe and quickly flip. Cook 1 minute more. Repeat with remaining batter, greasing the pan as needed.