Sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and stir well with a whisk, to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crêpes to allow the mixture to settle.
To cook the crêpes, heat a little butter in a crêpe pan.
Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook on both sides until lightly browned. Slide it out of the pan onto a warmed plate.