Crepes

Maura Gillen
Troop 1419

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Our troop is doing France this year and our plan is to have crepes (w/ raspberry jam and powdered sugar).  Betty Crocker offered a simple recipe that we made at our last meeting (they can be frozen!).  When we sampled them at the meeting, we found that one crepe could be cut in four slices for a nice-sized sample.   

1 1/2 C all-purpose flour (if using self-rising, which we did, omit the baking powder and salt)
1/2 t baking powder

1/2 t salt
1 T sugar

2 C milk
2 T margarine or butter, melted

1/2 t vanilla

2 eggs
 

Mix dry ingredient, stir in remaining, beat w/ hand beater until SMOOTH.  Lightly butter 6- to 8- in skillet; heat over med heat until bubbly.  For ea crepe, pour a scant 1/4 C into skillet and immediately rotate until thin film cover bottom.  Cook until light brown, run spatula around edges and flip.  Cook other side until light brown, remove to stack, placing wax paper between each.
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