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AUSTRIAN CREPES


2 1/2 tablespoons sugar

3/4 teaspoon salt

4large eggs

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.