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CREPES 1 1/2 c. all-purpose flour 1/2 tsp. baking powder 2 c. milk 2 Tbsp. margarine or butter 2 eggs 1 Tbsp. sugar 1/2 tsp. salt 1/2 tsp. vanilla Mix flour, sugar, baking powder and salt in 1 1/2 quart bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6 to 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film 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. If desired, thinly spread applesauce, sweetened strawberries, currant jelly or raspberry jam or cherry pie filling on warm crepes; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired or serve with ice cream and whipped cream on top. Makes 12 crepes. Note: Crepes can be frozen up to 3 months. To freeze, cool; keep crepes covered to prevent frost bite. Make 2 stacks of 6 crepes each. Wrap each stack in foil, label and freeze. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |