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.