1 1/2 flour
1 Tb. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 Tb. margarine or butter, melted
1/2 tsp. 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 to 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.
Crepes can be frozen for 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 foil and freeze. Thaw crepes at room temperature.
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