In a bowl, mix together the flour and salt. Stir in the eggs, milk, carbonated water, and herbs. Mix everything well with a whisk until a thin and lump-free batter forms. Cover the bowl and let the pancake batter sit for at least 10 minutes.

In an 8-inch nonstick saute pan, heat about 1 teaspoon of clarified butter over medium heat. Take a ladle and transfer about one ladle full of pancake batter into the pan spreading it out over the whole diameter in a thin layer, as if making a French crêpe. Let the pancake batter set completely, which should take about 30 seconds to 1 minute. Then turn the pancake over, cook on the other side for 30 seconds or until well browned, and take it out of the pan. Keep the pancakes warm in the oven and continue cooking pancakes until all the batter is used up.

Oma's recipe: yields 3-4 crepes. ¾c flour, ¼ tsp salt, 1 large egg, ¾c milk. Mix well with wire whisk. Let stand for 1-2 hours (can also be made day before but needs to be refrigerated). Cooked pancakes can be stored in fridge 2-3d (place wax paper between and seal well). Can also be frozen. Taste very good filled with seafood or ham filling.

Oma's ham filling: 1c green onion, 1.5c chopped ham, 4 Tbsp butter, 4 Tbsp flour, 1c milk, S&P, nutmeg, chopped mushrooms, ¼c parmesan cheese. Sautee onions & mushrooms in butter and add flour. Stir till bubbly and add mild, spices, ham, and cheese. Bring to boil and reduce heat. Simmer 10 min.