Monday, March 30, 2009

Crepes

1 1/2 c. flour (Or Red Mill, gluten-free 1-to-1 baking flour.)
1 T sugar
1/2 t baking powder
1/2 t salt
2 c milk
2 eggs
1/2 t vanilla
2 T butter, melted

Measure flour, sugar, baking powder and salt into bowl.  Stir in remaining ingred.  Beat w/ rotary beater until smooth.  For each crepe, lightly butter 8" skillet; beat over medium heat until butter is bubbly.  Pour scat 1/4 c of the batter into skillet; immediately rotate pan until butter 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 crepes; roll up.  Sprinkle with sugar.

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