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In a large bowl, using a whisk or hand mixer whisk together flour, milk, eggs, salt, and sugar (if using) until smooth and slightly bubbly.
Cover and let the batter rest in the fridge for 30 minutes.
After resting, stir in the sparkling water to lighten the batter.
Heat a nonstick skillet or crepe pan over medium-high heat.
Add a bit of butter and swirl to coat the pan.
Pour about ½ cup (120 ml) of batter into the pan and immediately tilt it to spread the batter into a thin, even layer.
Cook for 2–3 minutes, or until the bottom is golden and the edges begin to crisp.
Flip and cook the second side for 1–2 more minutes.
Repeat with the remaining batter, adding more butter to the pan as needed.
Keep finished pancakes warm in a low oven if desired.
Serve warm with sweet or savory toppings—rolled up, folded, or stacked.