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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 2
  Vanilla 1⁄2 Teaspoon
  Butter 2 Tablespoon, melted

Measure flour, sugar, baking powder and salt into bowl.
Stir in remaining ingredients.
Beat with rotary beater until smooth.
Lightly butter 6, 7 or 8-inch skillet; heat over medium heat until butter is bubbly.
For each crepe, pour a scant 1/4 cup of the 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 them.
Keep crepes covered to prevent them from drying out.
If desired, spread applesauce, sweetened strawberries, currant jelly, raspberry jam or fruit-flavored yogurt thinly on warm crepes; roll up.
Pour caramel sauce over it.

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