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 crêpemakers know that the first crêpe is usually tossed out, having served to test and modulate the heat under the skillet. You will have enough crêpes for up to nine guests, if you adjust the fillings. Or, if you have more than you need, freeze them. A stash of frozen crêpes is very useful: for an impromptu breakfast or dessert, just defrost the crêpes at room temperature, fill with your favorite jam, brush with melted butter, and bake in a toaster oven until sizzling.