Crepes

Recipe from Christi Hardy

Ingredients

1 1/2 C	flour
1 T	sugar
1/2 t	baking powder
1/2 t	salt
2 C	milk
2 T	butter, melted
1/2 t	vanilla
2	eggs (large
	Butter
	Jam
	Powdered Sugar
	Fresh Berries

Preparation

Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.

Lightly butter 6-8 inch skillet. Heat over medium heat until bubbly.

Pour scant cup batter into skillet. Immediately rotate skillet until thick 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.

Stake crepes, placing waxed paper between each; keep covered. If desired spread applesauce or jam over each crepe; roll up. Sprinkle with powdered sugar if desired. Unfilled crepes can be wrapped airtight and frozen up to 1 months.

Variation: fresh berries or thawed frozen berries can be used as a filling and topped with whipping cream.