CREPES

Crepes image

Crepe is French for "pancake". But crepes are much thinner than pancakes and cook very quickly.

Provided by By Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs
Butter, margarine or shortening
Applesauce, sweetened berries, jelly or jam, if desired
Powdered sugar, if desired

Steps:

In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Crepe, Sodium 190 mg, Sugar 3 g, TransFat 0 g

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