Mix ingredients in a bowl using a hand mixer or whisk to eliminate lumps.
Pour about 3/4 cup batter into the center of generously oiled/buttered, pre-heated, flat and round, skillet over medium heat. There should be just enough batter to cover the entire pan in a thin layer.
Help the batter spread out evenly by rotating the skillet in a circular motion. Cook 2-3 mins or until crepe is completely dry on top then flip. To flip, loosen first by giving the pan a shake to free the crepe from the pan, then slide it off the edge a little onto a spatula (or I use my hand but it is HOT) and then flip to cook the other side.
Heat for an additional 30 seconds on the remaining side then slide the crepe onto a plate and fold in half then in half again.
Top with whipped butter, lingonberry jam and a sprinkle of powdered sugar if desired.