Sunday Morning Crepes

Makes 12 crepes

• 1-1/2 cups sifted flour
• 2 Tablespoons sugar
• 1 tespoon baking powder
• 1/2 teaspoon salt
• 2 beaten eggs
• 2 cups milk
• 3-4 Tablespoons butter or oleo for frying, as needed

Sift the dry ingredients together.  Beat the eggs and milk with Mixmaster until thoroughly combined.  Add dry ingredients and blend well, until batter is thin and smooth.

To make crepes, begin by melting ½ teaspoon butter in 8-inch non-stick skillet.  Pour in ¼ cup batter and rotate to completely cover bottom of skillet.  Cook over high heat 1 minute.  Flip and cook 1 minute longer; remove to warm plate and cover to keep warm.  There is probably enough fat left in the skillet to cook a second crepe.  Re-grease skillet at least every other crepe to prevent sticking.

McCall’s Cook Book, 1970, adapted by Carlyn Foshee Chatfield