*Flour: It is critical to use whole wheat pastry flour or cake flour to keep the batter light and fluffy.
*Seltzer Water: The carbonated water is key to producing light crepes
Notes on Ingredients
blend together the flour, seltzer water, milk, eggs, maple syrup, salt, and the melted butter. Let the batter rest for 30 to 60 minutes.
Heat a small skillet over medium heat & generously brushwith melted butter. Pour in aout ¼ cup of the batter, tilting the pan, allowing the batter coat the skillet.
Cook crepe until the bottom is lightly browned, about 1-2 minutes. Gently flip the crepe and cook for an additional 30-45 seconds.
Repeat the process until the batter is used up.
Serve the crepes with a filling, or topped with powdered sugar and berries and syrup on the side.
This recipe is a winner! Finishing this in the oven reduced the sogginess. It retained the crunchiness and didn’t dry it out. My family loved it.