Crepes with strawberries and cream

Makes 12 crepes

250 g flour
2 cups milk
3 eggs
1 Tb. oil
pinch of salt
1/2 cup seltzer water

In a blender or food processor, combine all the igredients and pulse until fully incorporated and no lumps remain.
Refrigerate, covered for an hour.
In a saute pan set over medium high heat, laddle 1/4 -1/3 cup batter (depending on the size of your pan) and cook 1-2 minutes on each side.

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