This recipe is for the crepe shells. Fill them with the fillings of your choice.more
tsp baking powder
Tbsp butter, melted
Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8 inch crepe pan. Pour scant 1/4 cup of batter into preheated pan. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. 12 crepes. Thinly spread filling on warm crepes. Roll up, making sure you fill the crepes with the attractive side out. Sprinkle with powdered sugar or toppings of your choice.