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1 1/2 c. all-purpose flour
1/2 tsp. baking powder
2 c. milk
2 Tbsp. margarine or butter
2 eggs
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. vanilla

Mix flour, sugar, baking powder and salt in 1 1/2 quart
bowl. Stir in remaining ingredients. Beat with hand beater
until smooth. Lightly butter 6 to 8-inch skillet; 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, thinly spread applesauce, sweetened
strawberries, currant jelly or raspberry jam or cherry pie
filling on warm crepes; roll up. (Be sure to fill crepes so
the more attractive side is on the outside.) Sprinkle with
powdered sugar if desired or serve with ice cream and whipped
cream on top. Makes 12 crepes.
Note: Crepes can be frozen up to 3 months. To freeze,
cool; keep crepes covered to prevent frost bite. Make 2 stacks
of 6 crepes each. Wrap each stack in foil, label and freeze.

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