16 to 18crêpes
By Rick Rodgers
Central European crêpe recipes rarely include butter, as the cooks believe that the filling and sauce will be rich enough, and they are right. To allow the flour time to absorb the liquid and strengthen the batter, make it at least one hour before cooking the pancakes. Sparkling water gives the crêpes a light texture without chemical leavenings.
This recipe makes a few more crêpes than you may need. Cooks who are inexperienced crêpemakers will need to practice, and even master crêpe