~12 CRÊPES | PREP TIME: 10 MIN | COOK TIME: 20-30 MIN
Ingredients
- 1 ½ cups all-purpose flour*
- 1 tbsp. sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 2 cups milk
- 2 eggs
- ½ tsp. vanilla
- 2 tbsp. butter or margarine, melted
Directions
- Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
- For each crêpe, lightly butter 8-inch skillet**; heat over medium heat until butter is bubbly. Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side.
- If desired, while warm spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crêpes; roll up. Sprinkle with sugar.
Notes
*If using self-rising flour, omit baking powder and salt.
**A larger skillet can be used if necessary.
I grew up eating these…always made them for the girls…now they both make them for their kids…often requested birthday meal by the kids…a little work intensive…I use two small pans and brush with melted butter between crêpes. We spread with jelly, Nutella, applesauce, combo of peanut butter and Nutella or jelly…anything you like works…just fill up and enjoy.
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