Add club soda, melted butter, citrus zest (if using) and salt. Whisk until smooth.
Add flour to egg mix little by little, while continuing to whisk until smooth batter forms. Rest batter 15 minutes on the counter.
Heat nonstick skillet over medium heat. Add a pat of butter or nonstick cooking spray. Use a few tablespoons of batter per crêpe and cook into thin pancakes until lightly golden, about 2-3 minutes per side. Serve warm with different spreads, whipped cream, fresh fruit... Whatever you enjoy!
I always make Crêpe batter with a hand mixer, so much easier than having to whisk! This batter should be lump-free and needs to be mixed very well (so not like American pancake batter!). Don't worry about overmixing, this batter cannot be overmixed. So it's fine to use an electric mixer.Crêpes should be fairly thin. It makes them more finicky to flip though. So if you're having trouble, try making a few thicker ones at first to practice.The first one always comes out looking weird/greasy. Don't worry about it, it's still good to eat and the others will look much neater.If you roll up the crêpes straight away, the stay warmer for longer. Great for serving a crowd!
I recommend using whole milk for best results. Semi-skimmed can still work well though, but the crèpes will be less rich and tend to rip apart more easily.If you don't have any club soda, use all milk.You can also make Crêpes with whole wheat flour. They need a few extra tablespoons of milk, and an extra tablespoon of oil.
Wrap leftover Crêpes in plastic wrap and store them in the fridge for up to 2 days. The crèpes can be gently reheated in a skillet over low heat.
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