Fat Tuesday crepes
By Yankee Magazine|Feb 11 2007|
Ingredients
Fat Tuesday Crepes
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt 2 cups milk
2 eggs
1/2 teaspoon vanilla
2 tablespoons margarine or butter, melted
and
Instructions
Mix flour, sugar, baking powder
and
Salt together. Stir in remaining ingredients. Beat with hand beater until
Smooth. Lightly butter a 6-,7-or 8-inch skillet; heat over medium heat until
Bubbly. For each crepe, pour a scant 1/4 cup of batter into skillet.
Immediately
Rotate the skillet until a thin film of batter covers the bottom. Cook the
crepe
Until light brown. Run wide spatula around edge to loosen; flip and cook
other
Side until light brown. Stack the crepes, placing waxed paper or paper
towels
Between each. Keep the crepes covered to prevent them from drying out. To
Serve the crepes, place cherry pie filling one-third the distance from edge
of
Each crepe. Roll the crepes up; place in 2 ungreased baking dishes, 11x 7×1
