Janet Connell
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.
