Crepes

Crepe is French for “pancake”. But crepes are much thinner than pancakes and cook very quickly. ...MORE+ LESS-

1 1/2

cups all-purpose flour

tablespoon granulated sugar

1/2

teaspoon baking powder

1/2

teaspoon salt

cups milk

tablespoons butter, melted

1/2

teaspoon vanilla

eggs

Butter, margarine or shortening

Applesauce, sweetened berries, jelly or jam, if desired

Powdered sugar, if desired

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1

In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
2

Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
3

Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.