2 1/2 tablespoons sugar
3/4 teaspoon salt
1 1/3 cups milk
1 1/2 cups club soda or seltzer (from a new bottle)
1/2 stick (1/4 cup) unsalted butter, melted
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 crÍpe until underside
is golden, 15 to 30 seconds. Slide crÍpe onto a kitchen
towel to cool. Make more crÍpes in same manner with remaining
batter, brushing skillet lightly with butter for each and
stacking cooked crÍpes on another kitchen towel as they cool.
CrÍpes may be made 3 days ahead and chilled, stacked and
wrapped well in plastic wrap.
Makes about 25 crÍpes.