Put sifted flour into bowl.
Add remaining ingredients and beat with wire whisk or rotary eggbeater until very smooth.
Chill for two hours or longer.
Grease a 6- or 7-inch skillet and heat over moderate heat.
Pour about 2 tablespoons batter into skillet to form a paper thin layer.
Brown on both sides.
Remove from skillet and cool on cake rack.
Make 16 crepes in this manner.
Fold into quarters or thirds.