1 1/2 to 2 tablespoons canola oil, or grapeseed oil, divided
Instructions
Gather all of the ingredients.
Eggs and milk should be thoroughly blended in a medium bowl. Add the club soda and blend.
Till there are only a few flour lumps left, mix in the flour and salt.
For 30 minutes, wrap in plastic wrap and leave at room temperature. The batter will smooth out as the flour is absorbed by the wet components.
To get ready to cook the crepes, whisk the batter until it is smooth (though a few lumps are acceptable).
A nonstick 8-inch crepe pan or skillet should be heated. Add 1 teaspoon of oil and 1 teaspoon of butter.
Pour about 1/4 cup of batter into the pan and tilt and swirl it to cover the majority of the bottom.
Cook for 2 to 3 minutes, or until a light browning appears on the bottom. Turn it over, then brown the other side. to a platter, remove.
Add the remaining butter and oil as needed, generally every third crepe, to continue cooking the crepes. To keep the cooked crepes warm, stack them. Enjoy!