1. In a bowl, vigorously whisk the flour, salt, still water, and egg together until smooth and a few bubbles appear on the surface. Whisk in the sparkling water or beer until smooth. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
2. Remove the batter and bring to room temperature. Add more sparkling water, 1 tablespoon at a time, until the batter is the consistency of heavy cream.
Cook as normal crepe
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