Crepes
Ingredients
3/4 cup flour
2 tsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 tbsp melted margarine
1/2 tsp vanilla
1 egg (beaten)
Suggested Fillings
applesauce
berries
ice cream
vanilla pudding
Suggested Toppings
strawberries
raspberry jam
cherry pie filling
dollop of whipped cream
Directions
Combine flour, sugar, baking powder and salt in large bowl. Add remaining ingredients and beat with handmixer until smooth. Grease 6″ or 8″ fry pan (with butter) and heat over medium heat. Pour 1/4 cup batter in pan and immediately rotate pan until thin film covers bottom.
Cook on both sides (flipping when a side is lightly brown). If batter sticks to sides, use a spatula around edge to loosen. Stack crepes using wax paper to separate. Keep covered.
Tip: Crepes can be frozen for up to 3 months. Allow them to cool, separate with wax paper, keeping them covered to prevent from drying out. Wrap stack in tin foil and freeze
