Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Let sit for at least 15 minutes.

Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter.

Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.

Serve immediately with your choice of filling (eg, jam and sprinkled with powdered sugar).