Monday, June 2, 2008

CREPES

A nice change from making regular old pancakes!

Crepes can be frozen up to 3 months. Let crepes cool covered to keep them from drying out. Make 2 stacks of 6 crepes, placing waxed paper between each crepe. Wrap each stack in aluminum forul and freeze. Thaw crepes at room temperature.

1 ½ cup flour
1 T sugar
½ t baking powder
½ t salt
2 cups milk
2 T butter, melted
½ t vanilla
2 eggs

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. For each crepe, pour scant ¼ 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, spread applesauce, sweetened strawberries, whipped cream or jam thinly over warm crepe; rollup. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired. I have heard that crepe makers are wonderful, but I still make them the old fashioned way, by rolling them in the pan. 12 crepes; 105 calories per crepe. This is one of our Betty Crocker favorites.

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