-
1
Whisk the eggs in a medium mixing bowl until blended.
-
2
Pour in the milk, water, and club soda and stir together until blended.
-
3
Add the sugar, lemon zest, and salt and blend well.
-
4
Gradually sift the flour into the liquids, stirring constantly until the mixture is smooth.
-
5
Stir in the melted butter.
-
6
The batter will have the consistency of melted ice cream.
-
7
Heat about 1 tablespoon of vegetable oil in an 8-inch crepe pan over medium-high heat, swirl the pan to coat it evenly with the oil, then pour off the excess.
-
8
Holding the pan at a 45-degree angle, pour 3 tablespoons of the batter into the pan, allowing it to run down from the highest point.
-
9
The secret to making thin, even crepes is to flex your wrist, distributing the batter over the entire bottom of the pan as quickly as possible before the batter has a chance to set.
-
10
Return the pan to the heat, reduce the heat to moderate, and cook until the underside of the crepe is lacy and lightly browned, 30 to 40 seconds.
-
11
Flip it over carefully with a spatula and cook the second side until it is lightly browned in spots, about 1 minute.
-
12
Slide the crepe from the pan onto a large plate and repeat the process with the remaining batter, re-oiling the pan only as necessary and stacking the finished crepes one atop another.
-
13
Crepes can be prepared up to a day in advance, covered tightly with plastic wrap, and stored in the refrigerator until needed.
