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The easiest way to make this sourdough crepe batter is in a blender (or with a stick blender). You can also use a whisk to mix by hand if you prefer.I recommend making the sourdough crepe batter the night before you want to cook the crepes. Allowing it to ferment overnight in the fridge makes it so much easier to work with.
Add all of the ingredients to your blender (or bowl) and blend until the batter is smooth. Transfer to a clean bowl, cover and place into the fridge for at least an hour (but better overnight).
When you're ready to cook your sourdough crepes, heat a non stick skillet or frying pan (or crepe pan if you have one - see notes).
Add a little butter to the hot pan (this is important - see notes). Pour around a ¼ cup of sourdough crepe batter into the centre of the pan and then swirl it around so it reaches out to the edges. Add a little extra batter to cover the holes if you need to.Allow the crepe to bubble and brown for around a minute. Once you can see that there's no liquid left, then carefully flip the crepe over using a large egg flip or silicone spatula.Allow the crepe to cook for around 30 seconds on the flip side and then remove from the pan. Repeat this process with the remaining batter until it's all used up.