Meredith’s Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs

Mis flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Butter a 6 to 8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour some of the batter into skillet. Immediately rotate pan until a thin film covers the bottom. Cook until light brown. Run spatula around edges to lossen; turn and cook the other side until light brown. Stack crepes placing a papaer towl between layers. Keep covered.

**Top with applesauce, strawberries, jam or jelly thinly spread over cresp. Roll up. Sprinkle with powdered sugar.