Warren's Crepes (Serves 8)

 Crepes can be frozen up to 3 months. Let crepes cool covered to keep them from drying out. Make 2 stacks  of 6 crepes, placing waxed paper between each crepe. Wrap each stack in aluminum foil and freeze. Thaw crepes at room temperature.

1 1/2 cups all purpose flour

1 Tablespoon sugar

1/2 tsp baking powder

1/2 tsp salt

2 cups milk

2 Tablespoons butter, melted

1/2 tsp vanilla

2 eggs

Mix flour, sugar, baking powder  and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8 inch skillet. (or 13 inch if you have one). Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film covers bottom.

Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.

If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside) Sprinkle with powdered sugar if desired. 

12 crepes 105 calories per crepe

*if using self rising flour, omit baking powder and salt.