In a medium-sized bowl, whisk together the crepe ingredients, the flour, eggs, sugar, salt, milk, club soda, and melted butter. Set the oven to 450 degrees F. and set aside the crepe ingredients for about 20 minutes as the oven heats up. When the oven is ready, lightly stir the batter and divide in half. The total amount is 2 2/3 cup, so half is 1 1/3 cup.

When oven is preheated, scatter the small pieces of butter across the pan and place in oven for about five to six minutes until the butter is melted and browned. Watch closely so it doesn’t burn.

When butter is ready, working quickly, remove pan, brush butter across the pan in an even layer and add one of the portions of batter, tilting to distribute. Place back in oven for about 2 minutes (start watching at a minute and a half) until top looks just dry and the edges have a very slight browning. Do not over bake.

Remove from oven, let rest for a minute or two, then cover with a sheet of parchment large enough to hang over the edge and turn over the pan, parchment and all onto counter. Lift sheet pan off with a thin spatula or knife.

Serve immediately or set aside to cool; after the crepe is cool, place on a dry sheet of parchment. If storing, simple roll crepe up in parchment and tuck in edges. Crepes are best immediately after they’re made.

Trim edges if desired and divide crepes into desired serving sizes, four by two works well, and three by two is great for a bit larger portion. A pizza cutter makes quick work of the cutting.