• 1 1/2 cup 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.

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