Dessert Crepes

Ingredients


Measure flour, sugar, baking powder and salt into bowl. Mix the eggs, milk and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture. Add the melted (cooled) butter and whisk into the mixture. The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency. Let the batter stand at least 10 minutes to allow the flour to thicken.

For each crepe, lightly spray a non stick medium sized frying pan with Pam or other cooking spray. Pour about ¼ cup of the batter into the skillet; immediately rotate pan until batter covers the bottom. Cook until light brown; flip with a spatula and brown on other side. If the crepe seems too thick, then add additional milk to the crepe batter.

When removing from the frying pan, stack so first baked side is down. Cool, keeping crepes covered to prevent them from drying out. After each three crepes place a layer of wax paper to separate them. If you are using them that day, leave on the counter with the top crepe covered with wax paper. To use another day, cover the crepes with plastic wrap or a zippered bag and store in the refrigerator.

See "Crepes Suzette" or "Bananas Foster Crepe" or "Crepes with Carmelized Apples" or simply spread applesauce, sweetened strawberries, red currant jelly or raspberry jam thinly on crepes and roll up.