Recipe#2160

Title: Crepes 03

Newsgroups: rec.food.recipes 
 From: Barbara Shepard shepardb@unvax.union.edu 
 Subject: Crepes 
 Message-ID: <199405071842.AA15022@unvax.union.edu> 
 Date: Sat, 7 May 1994 14:42:16 -0400 (EDT) 

1 1/2 cups all-purpose flour
 1 tbsp sugar
 1/2 tsp baking powder
 1/2 tsp salt
 2 cups milk
 2 tbsp margarine or butter, melted
 1/2 tsp vanilla
 2 eggs
 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 6-8 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
 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.  Note:  Crepes can be frozen up to 3 months.  To freeze,
 cool; keep crepes covered to prevent them from drying out.  Make
 2 stacks of 6 crepes each, with waxed paper between crepes.  Wrap
 each stack in aluminum foil, label and freeze.