In a mixer bowl, combine all wet ingredients. Then add eggs and dry ingredients.
On a low speed, start mixing all ingredients. After a minute or so, increase the speed slightly. Mix until well combined. The batter should be runny and pale yellow color.*
Place a 10-inch crepe pan (or regular pan) over high heat and wait for a couple of minutes until the pan is hot. Then pour a few drops of oil.
Pour ½ cup of batter into the center of the pan. Tilt and twirl the pan, so the batter covers the surface of the pan.
Cook for a minute, or until the batter is not runny anymore, then flip the crepe as soon as the bottom is set. Cook the other side for 30 seconds.
Transfer the crepe to a large plate and repeat the process with the remaining batter. Make sure to add a few drops of oil to the pan between each crepe - at least for the first several crepes you make.
Notes
If the batter is too thick add more water. If the batter is to runny add more flour. I would add them in a 1 tablespoon increments until you get the desired batter consistency.