Heat a non-stick pancake pan over medium-high heat, and lightly grease it if necessary.
Mix all the crêpe ingredients in a bowl (or blend in a blender, then transfer to a bowl).
When the pan is hot, pour enough batter in to thinly coat the bottom.
Cook for a couple of minutes, until the upper surface of the crêpe is dry.
Carefully peel it off with a pancake lifter, and flip it over.
Cook for another couple minutes.
Transfer to a plate, and repeat with the rest of the batter.
Serve with some cinnamon-sugar, lemon juice, choc-macadamia spread... whatever floats your boat!