In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.

Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.

Return skillet to heat and cook crêpe until underside is golden and top is dry, 15 to 30 seconds. If your crêpe is not quite thin enough, and the top side isn’t dry, turn crêpe over and cook about 10 to 15 seconds. Slide crêpe onto a kitchen towel or parchment paper to cool.

Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking crêpes to cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.

* For a savory crêpe, cut back or omit sugar from the recipe.