Hungarian Crepes

Hungarian Crepes
In a large bowl, combine eggs, milk, club soda and water together. With an electric mixer beat the mixture until smooth, stir in melted butter. Stir in flour, sugar, salt vanilla extract to form a smooth batter. Let the dough rest for 1 to 2 hours Heat the 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. (Approximately 2 tablespoons for each crepe) Tip and rotate pan to spread batter as thinly as possible. Cook the crepe for about two minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about one minute. Top with blueberry, raspberry, strawberry or apricot jam your choice, and after adding topping fold the crepes in half, or role up with the topping on inside and lightly sprinkle cinnamon and powdered sugar over the top