Misc Desserts

CREPES

  • 1 1/2 cups Flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 2 Eggs
  • 2 tablespoons Butter, melted
  • 1/2 teaspoon Vanilla

    • 1. Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.

    2. Lightly butter a 6-8 inch skillet; heat over medium heat until until bubbly. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film covers bottom.

    3. 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.

    4. If desired, thinly spread applesauce, sweetened strawberries 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

    Source: Betty Crocker

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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