In a medium-sized bowl, mix all of the ingredients together until thoroughly combined and the batter has no lumps. I like to use a Danish dough whisk for this. The batter should be thick but pourable. If you need to thin it, mix in one tablespoon of milk at a time until it is about the consistency of heavy cream.

Add enough butter or neutral oil to lightly coat a 10" skillet (I used about a teaspoon of butter) and preheat the skillet on medium heat.

Ladle about 1/4 cup of sourdough crepe batter into the preheated pan. Tilt the skillet in a circular motion to spread the batter into a thin, even layer (if you are using cast iron, don't forget your oven mitt for this. That handle gets hot!).

Allow the crepe to cook until it is mostly dry on top and lightly browned underneath, about 45 seconds - 1 minute. Resist the urge to touch the crepe, unless you are just peeking underneath.

Use a fish turner or other thin turner to gently flip the crepe to the second side. Cook until golden, about 20-30 seconds. Transfer to a plate.

Repeat the process for the remaining batter, adding a little butter to the skillet between crepes.

Serve with your choice of fillings: butter, maple syrup, homemade jam, chocolate spread, or powdered sugar. The possibilities are endless.