Homemade Crepes are a staple recipe! These are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. Dust them with powdered sugar, serve with maple syrup or fill with fresh fruit and cream.
1 Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
2 Stir in the carbonated water at the last moment, just before cooking the pancakes.
3 Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
4 Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer.
5 Remove the pancake and continue until the batter is all cooked, add butter before cooking each pancake.
6 For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts.
7 Remove the pan from the heat and add the batter, stirring until melted and combined.
8 Combine the powder sugar with the cinnamon and sprinkled to the top.
9 Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.