1. Blend ingredients until smooth and unified, but no longer. (about 7-10 seconds)

2. Refrigerate batter in a closed container for 30-60 minutes to release bubbles. This will reduce the probability of tearing while cooking.

3. Heat your pan and coat its surface with butter.

4. Pour 1-2 fluid ounces of batter onto the center of the pan and swirl the pan to spread it evenly. Cook until the bottom edge starts to become firm and then flip. Cook for about 10 seconds and lay flat to cool.

5. Repeat until all of the batter is used.