Austrian Crepes Recipe

• 2 c. All-purpose flour
• 2 1/2 Tbsp. Sugar
• 3/4 tsp Salt
• 4 lrg Large eggs
• 1 1/3 c. Lowfat milk
• 1 1/2 c. Club soda or possibly seltzer, (from a new bottle)
• 1/2 stk unsalted butter, melted (1/4 c.)

1. In a bowl whisk together flour, sugar, and salt.
2. In another bowl whisk together Large eggs, lowfat milk, and club soda or possibly seltzer and add in to flour mix in a stream, whisking.
3. Whisk batter till smooth and chill, covered, 1 hour.
4. Stir batter well.
5. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat till warm.
6. Brush skillet lightly with melted butter.
7. Remove skillet from heat.
8. Fill a 1/4-c. measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
9. Return skillet to heat and cook crepe till underside is golden brown, 15 to 30 seconds.
10. Slide crepe onto a kitchen towel to cold.
11. 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 cold.
12. Crepes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.
13. Makes about 25 crepes.

allpurpose, sugar, salt, eggs, milk, soda, unsalted butter

Taken from cookeatshare.com/recipes/austrian-crepes-72089 (may not work)