|All purpose flour||1 1⁄2 Cup (24 tbs) (GOLD MEDAL)|
|Baking powder||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
Mix flour, sugar, baking powder and salt.
Stir in remaining ingredients.
Beat with hand beater until smooth.
Lightly butter 6-, 7- or 8-inch skillet; heat over medium heat until bubbly.
For each crepe, pour scant 1/4 cup of batter into skillet; immediately rotate skillet until thin film of batter 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 or paper towel between each.
Keep crepes covered to prevent them from drying out.