Crepes

Although very popular in France and Quebec, crepes and creperies (crepe houses) are only now starting to appear on the West Coast. I prefer to make my own, though, as they are inexpensive and very simple to make. They are also multi-purpose, serving as breakfast, lunch, or dinner depending on what you fill them with. Although some people have been known to eat them with shrimp or fish, my preference is with fresh fruit, peanut butter, chocolate chips or whipped cream.

Ingredients:

1 1/2 cups all-purpose flour

1 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

2 cups milk

2 tbsp butter, melted

1/2 tsp vanilla

2 large eggs

Directions:

1. Mix flour, sugar , baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater or whisk until smooth.

2. Lightly butter a frying pan. Heat over medium heat until bubbly.

3. For each crepe pour 1/4 cup batter into frying pan. Immediately rotate pan until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.

4. Stack crepes and then if you really want to fancy and impress your guests, place waxed paper between each. I skip this step personally, mostly because normally serve each guest as soon as one is ready.

5. Fill or serve with jelly, peanut butter, whipped cream, or chocolate chips. Sprinkle with powdered sugar, if desired.