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cups Gold Medal™ all-purpose flour
tablespoon granulated sugar
teaspoon baking powder
tablespoons butter or margarine, melted
Stir together flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered. 16 crepes.
No nutrition information available for this recipe.
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