French Crepes

Ingredients

1 1/2 cups flour, sifted
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Roberts Milk
2 Roberts Eggs
1/2 teaspoon vanilla extract
2 tablespoons Roberts Butter, melted
powdered sugar, sifted

Preparation

Combine flour, granulated sugar, baking powder and salt; stir in remaining ingredients, except powdered sugar and beat with rotary beater until smooth. For each crepe, pour 1/4 cup of the batter into a lightly buttered preheated 8 inch skillet; quickly rotate skillet until batter is evenly distributed. Cook, turning once, until lightly browned on both sides. If desired, applesauce, strawberries, currant jelly or raspberry jam may be spread on warm crepes. Roll up crepe and sprinkle with powdered sugar.

Yield: 1 dozen