Mix flour, sugar, butter, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-to-8-inch skillet; heat over medium heat until bubbly. 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 am on warm crepes; roll up (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar. 12 crepes.
Originally Submitted
3/14/2008
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