FRENCH CREPES

3/4 c. all-purpose or pastry flour
1 tsp. baking powder
3 Tbsp. powdered sugar
2 eggs, beaten
2/3 c. milk
1/3 c. water
1 tsp. vanilla or 1 tsp. grated lemon rind

Sift the dry ingredients into a large mixing bowl.  Make a well in the center of
these ingredients, and pour in the liquid ingredients.  Combine swiftly.  Break up
most of the lumps but don't worry about a few that might remain.  The batter may be
stored in the refrigerator for several hours if necessary.

Place a sheet of waxed paper on a large platter or cooking sheet; set close by the
cooking area for finished crepes.

With cooking spray, lightly coat a 7-inch skillet that has gently rounded edges (I
usually have 2 of these pans going at once to speed up the production).  Heat both on
medium (or slightly lower).  Add a small quantity of the batter so that it will
*lightly* cover the bottom and sides of the pan when the pan is tipped around.  Cook
the pancake until the sides start to loosen from the edges of the pan and the bottom
of the pancake is lightly browned.  The top of the pancake should be completely dry.
Remove the crepe from the pan and place on the waxed paper that you have prepared.

IF YOU WISH TO STORE THESE CREPES FOR FUTURE CONSUMPTION:
place the crepes flat on top of one another, with a sheet of waxed paper between each
layer; let cool completely.  Place in an airtight container and freeze until ready to
use.

IF YOU ARE PLANNING TO SERVE THESE IMMEDIATELY:
While the next crepe is cooking, roll the still-warm crepe and arrange on a serving
plate.  Crepes may be filled in different ways, including jelly or cherry, blueberry,
or strawberry pie filling, and sprinkled with confectioner's sugar.  A delicious
lemon sauce may also be made to top these delicate crepes (recipe follows):


LEMON SAUCE

1/2 c. granulated sugar
1 Tbsp. cornstarch
1 c. water
2 Tbsp. butter or margarine
3/4 tsp. grated lemon rind
2 Tbsp. lemon juice
3 Tbsp. orange juice

Fill bottom portion of double boiler pan with water and bring to a boil.  Place
sugar, cornstarch, and water in top of double boiler and place over the lower pan.
Stir periodically until mixture thickens -- sauce will become translucent and be
somewhat thin.

Remove from heat; stir in the remaining ingredients until completely mixed.  Let cool
slightly (about 10 minutes); spoon over rolled crepes.  Serve immediately.