Vanilla Crepes

by Kristine Broadbent

Make 10-12 crepes

1 1/2 cups milk

3 egg yolks (I use whole egg)

2 Tablespoons vanilla

1 1/2 cups sifted flour

2 Tablespoons sugar

1/2 teaspoon salt

5 Tablespoons melted butter

1. In a large bowl, mix the milk, eggs, and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

2. Heat a crepe pan (9 in.) over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges begin to curl, flip over and cook other side about 15 seconds. Don't overcook - it's not a tortilla, you don't want spots! Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, yogurt, pudding, cottage cheese, caramel, ice cream, or cheese to serve.

My favorite filling mixed with fruit is:

8 oz. cream cheese

1 cup powdered sugar

4 TBS. butter

1 TBS. dark corn syrup

1/2 tsp. vanilla