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| Recipe Archives |
| Submitted by: Laura Boeve July 2002 Ingredients: 1 1/2 C flour 1 Tbsp sugar 1/2 tsp baking powder 1/2 tsp salt 2 C milk 2 eggs 2 Tbsp margarine or butter 1/2 tsp vanilla Directions: Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand mixer until smooth. Lightly butter a 6 to 8 inch shillet. Heat over medium heat until bubbly. Pour scant 1/4 C of the mixture into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen. Turn & cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered. If desired, thinely 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. Makes 12 crepes. |
| Crepes |