Place 3 large eggs in warm water.
In a medium pot warm up 2 cups of buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat to the lowest and add 2 tablespoons of sugar and a pinch of salt.
With the heat off, beat the 3 large eggs with a hand mixer into the buttermilk.
Sift unbleached 1 1/2 cups of flour into the buttermilk pot. Beat until well incorporated.
In a separate, medium-sized pot warm up 2 cups of milk (not boiled, just very warm).
In a cup or a little bowl, mix 1 teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot.
Combine the buttermilk and milk together, by beating with a hand mixer to get the batter smooth.
Heat up a crepe pan. Caution: Hot!
Lightly melt a small slice of unsalted butter.
With a ladle, pour one scoop onto the hot pan, turning pan making sure the batter is all over the pan.
As soon as crepe starts to get a golden color, flip it over.
Crepes will come out bubbly and light.