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Crepes (Betty Crocker)

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• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons stick margarine or butter, melted
• 1/2 teaspoon vanilla
• 2 large eggs

1. Mix flour, sugar, baking powder and salt in medium bowl.

Stir in remaining ingredients.

Beat with hand beater until smooth.

2. Lightly butter 6- to 8-inch skillet.

Heat over medium heat until bubbly.

3. For each crepe, pour scant 1/4 cup 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.

4. 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.