Place the whey in a bowl that will hold twice they liquid’s size.
Crack 2 eggs, add the salt, baking powder, and the sugar. Give everything a nice mix.
Add the flour. Start by adding 1 cup at a time. Incorporate that one cup well before you add another one. This will also help you determine if 2 cups will be enough. Keep that 1/2 to the side, just in case. I love incorporating flour with my whisk. But you are welcome to pulse the mixture in a blender or using a hand-held mixer. As long as you can have a mixture without any flour clumps, this mission is a success. For this recipe, I used exactly 2 and a half cups of flour. If you are using any other liquid than whey, you may need to use a little less.
However much flour you decided on using, make sure the consistency of the batter is about the thickness of buttermilk. It is OK to have slightly thicker batter verses a runny batter.
Add 1/2 cup of oil and incorporate it into the batter with the help of a ladle. Please do not use a mixer for this purpose. The idea is to create small enough oil pockets within the batter, by not dispersing oil too much. Repetitively fill the ladle with the batter and using the up and down motion mix the batter. At this point, the batter is ready to be cooked.
I use 2 pans to cook the crepes. This way I can work twice as a fast and can make twice as many crepes. Start off with one pan until you get the hang of the cooking time and get accustomed to the temperature control. Initially turn the heat on to medium and heat up the pan.
Add 1/4 of tsp oil. Using the brush generously grease the pan, covering the sides, too. Once you see the heat building up, the pan is ready to be used for the crepes.
Look at the photos above and below carefully. For the size of the pans I have, I use a little less than 1/2 cup of batter to cover the bottom of the pan. The motion you are going to perform is going to resemble a circle. Pick up the hot pan and slowly start pouring the batter. Quickly rotate (circular motion) the pan, all the while continuing pouring the batter until the entire bottom of the pan is covered with the batter more or less evenly.
The bottom of the pan is covered with a thin (ish) layer of the batter. Make sure it is not very thick. Since the pan is hot, as soon as the batter touches it you will see tiny pores forming.
Place the pan back on the stove. You can increase the heat up a notch. So, if I was medium (5 in most electric cooktops), now I am going to increase the heat to 6.
On heat 6 the crepes will cook very quickly. As in 30-60 seconds. I do not recommend you leave the sight of the kitchen until you are done with your batch. Trust me, you will be done in no time. Take a silicone spatula and slightly dislodge the sides of the crepes to help you flip them. You can use the same spatula to flip the crepes. The other side of the crepes will be cooked very shortly, too. If you noticed that while you are flipping the crepes are ripping, you may need to turn the heat down a bit and let the crepes cook slightly bit longer. We are still talking about some extra seconds here.
Keep a large plate next to your cooking surface and place cooked crepes on it. You do not need to de-grease the pans again. The oil inside the batter will be sufficient enough to keep you going until you are done with the entire batter.