Crepes, Hungarian style

or as we call them, palacsinta.

3/4 cup regular flour
1/4 cup gluten
1 egg
~1 cup milk
~ 1 cup soda water

Mix flour, gluten and egg. This mix will still be quite dry.
Add milk slowly, while stirring. The goal is to get to a smooth, but fairly thick consistency. The batter should flow, but slowly, like a thick paint.

Let sit until you are ready to go.

Stir up the batter in case it's settled. We always want to keep it nice and smooth. Now add soda water, while mixing, until the batter is quite runny. It should be runnier than oil.

Place a thin skillet/griddle on medium-high heat. The ideal temperature should be right around the smoke point of olive oil. When you add a half teaspoon of oil you should see some smoking. Ladle in some batter, maybe 100mL? Tilt the griddle this way and that to let the batter spread. Once the batter cooks and comes unstuck from the griddle (~20 seconds?) give it a flip. Let finish for about 10 more seconds. The first side will be goldened, the latter should have small charred spots.

Add sugar, jam, cinnamon, whipped cream, or whatever else you like asap while it's still hot. Roll up and stick a fork in it.

Perfection!