1 1/2 c. flour
3 eggs
3/4 c. milk
1/2 c. carbonated water (seltzer)
1 tbsp. sugar
Pinch of salt
3 tbsp. butter

Sift flour into a bowl. Stir in eggs, milk, water, sugar and salt; blend well to make a smooth batter. Let batter rest for 1 hour before cooking. Heat an 8 inch until a drop of water dances on the surface then add just enough butter to lightly cover it.

Ladle a little less than 1/4 cup batter into the skillet, and quickly tilt and tip it so the batter form a thin coating to fill the bottom of the pan.

When the bottom of the pancake becomes golden brown, turn and quickly brown the other side for just a few seconds. Slide the pancake onto a warm plate and repeat until all the batter has been used, adding butter to skillet after each pancake. Makes about 12 pancakes for 4 to 6 servings.

Note: The pancake can be made in advance and kept in the refrigerator for a day or two, or in the freezer for longer. Cool Thoroughly, put waxed paper between each pancake and store in airtight wrapping. Defrost completely before filling; warm in the oven as indicated below.

The simplest filling and the one most often served is of jam, usually apricot.

1 c. apricot or other jam
2 tbsp. brandy or hot water
Confectioner's sugar

Thin jam with brandy or water, spread on each pancake, roll up and sprinkle with sugar. Serve immediately or keep at room temperature. If kept, just before serving place in a single layer in a serving dish and warm for 2 to 3 minutes in a 350 degree oven. Makes enough filling for 12 pancakes or 4 servings.