Using a sharp knife, peel all the citrus and cut into medium slices. Set aside.
In a large bowl, add the flour, eggs, milk, water salt, and olive oil.
Mix all ingredients using an electric mixer or a hand whisk, until you have a smooth batter. The batter should be quite thin and runny. Set aside for about 10 minutes.
Heat a non-stick frying pan over medium heat then wipe it with oiled kitchen paper.
Using a ladle, pour some batter into the pan, tilting the pan so the batter spreads and covers the surface evenly.
Allow the crepe to cook for about 40 seconds, without disturbing it. After that time it should turn golden underneath, and it is ready to be flipped onto the other side. Cook on the other side for further 30 seconds or so. Repeat until you have used all the batter.
Serve crepes on a plate with slices of citrus, and a drizzle of honey. Enjoy!