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CREPES

1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 tbsp margarine or butter, melted
1/2 tsp vanilla
2 eggs

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 6-8 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
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. Note: Crepes can be frozen up to 3 months. To freeze,
cool; keep crepes covered to prevent them from drying out. Make
2 stacks of 6 crepes each, with waxed paper between crepes. Wrap
each stack in aluminum foil, label and freeze.

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