Put all your ingredients in a bowl and mix until smooth. Cover and refrigerate for an hour.

Set a pan over medium heat and brush with oil. Add 1/4 of your crepe batter into the pan and tilt till it completely coats the pan. Cook for 3-5 minutes, turning once, until golden. Repeat this process for the remaining batter.

For savoury crepes, leave out the sugar and vanilla essence. You can add some chilli powder for a bit of kick.