INGREDIENTS

INSTRUCTIONS

In a bowl whisk together flour, sugar, and salt. In another bowl whisk
together eggs, milk, and club soda or seltzer and add to flour
mixture in a stream, whisking. Whisk batter until smooth and chill,
covered, 1 hour.
Stir batter well. Heat a non-stick skillet measuring 8 inches across
bottom over moderate heat until hot. Brush skillet lightly with
melted butter. Remove skillet from heat. Fill a 1/4-cup measure three
fourths full with batter and pour into skillet, tilting and rotating
skillet quickly to cover bottom.
Return skillet to heat and cook crepe until underside is golden, 15
to 30 seconds. Slide crepe onto a kitchen towel to cool. Make more
crepes in same manner with remaining batter, brushing skillet lightly
with butter for each and stacking cooked crepes on another kitchen
towel as they cool. Crepes may be made 3 days ahead and chilled,
stacked and wrapped well in plastic wrap.
Makes about 25 crepes.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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