Sift the flour into a large mixing bowl. Sifting will enrich the flour with oxygen.
Add salt to the flour. Mix.
Pour the milk over the flour. Mix with a whisk until smooth.
Boil the water and pour into a heat-resistant measuring cup. We need 3/4 cup of boiling water.
Add the baking soda into the hot water and mix.
Pour the water over the milk mixture. Mix with a whisk.
Add 1 tablespoon of Maple syrup, or any sweetener of choice.
Add 2 tablespoons of oil. You can use vegetable oil (avocado oil, etor melted butter.
Let the batter rest for at least 10 minutes on the countertop. You can leave the batter overnight in the fridge, and cook in the morning as well.
1Preheat the skillet. Start with medium heat. Pour 1 teaspoon of oil and spread it on the bottom of the skillet. Pour the batter enough to cover the bottom of the pan. Lift the pan and spread to form a round crepe. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
1Reduce heat low-medium or adjust the temperature so that the crepes don’t burn while cooking. Pour batter and spread on the bottom of the skillet to form a round shape. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
1Repeat until the batter finishes.
1Put some melted butter on each crepe by spreading it all over the surface with a brush. You can stuff the crepes with your favorite filling (honey, cream, cottage cheese, etc), or enjoy them plain.