Serves: 12
Total Calories: 58

2 eggs
1/2 cup club soda flat or beer plus 1/2 cup milk, or use 1 cup milk
1 cup flour
1/ 8 teaspoon salt
2 tablespoons butter real, melted and cooled
Additional real butter for frying

In small bowl, beat eggs well beat in liquid, flour, salt, and 2 tablespoons butter until smooth. Cover and let rest 30 minutes or more. Heat 7-inch skillet or crepe pan until hot, then coat with butter using a paper towel. Pour thin film of batter in skillet, about 2 to 3 tablespoons, then quickly tilt pan in all directions so batter spreads evenly on bottom. (If there is too much batter, pour it back into the batter bowl and use less the next time.) Cook until bottom is lightly browned and edges lift easily from pan. Turn crepe, lifting edges with spatula. Cook briefly on second side until tan spots begin to appear, about 30 seconds. Turn out onto plate. Coat skillet with butter before cooking each crepe stack on warm plate.

Nutritional Facts:

Serves: 12
Total Calories: 58
Calories from Fat: 21

More Recipes from the Never Say Leftovers Cookbook:
Apple Coffee Cake
Banana And Pineapple Coffee Cake
Basic Crepes
Cottage Cheese Biscuits
Dessert Crepes
Peach Bread
Sour Cream Waffles
Squash Bread