1 cup all purpose flour

pinch of salt


1/2 cup milk

1/2 cup club soda

3 tablespoons melted butter, plus a small amount to lightly brush the pan

In a blender , blend all the ingredients until smooth. It should be a very loose batter. If too thick thin with a little milk. Allow the batter to sit for at least 30 minutes before using. Batter can be made at least 2 days in advance and refrigerated.

Brush a small amount of butter in a non stick saute pan. Be careful not to use too much butter. If it appears to be too much wipe out of pan with paper towel.

Put pan on medium heat. Add about 2 oz. of batter into preheated pan and swirl around pan to evenly cover the bottom.

When edges just begin to pull away and bottom just begins to brown, flip crepe and cook about another minute. Repeat process with remaining batter , wiping pan and very lightly buttering the pan with each crepe.

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