• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crepes #3

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 1/2 c All-purpose flour
  • 1 tb Sugar
  • 1/2 ts Baking powder
  • 1/2 ts Salt
  • 2 c Milk
  • 2 tb Margarine or butter; melted
  • 1/2 ts 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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