Classic Crepes

Prep time: about 5

Cook time: about 2 minutes or less per crepe

Total time: about 30 minutes (includes time to use up batter)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons margarine or butter, melted
• 1/2 teaspoon vanilla
• 2 eggs

Directions

Mix flour, sugar, baking powder, and salt in a small bowl. Stir in remaining ingredients. Beat with a hand beater until smooth.
Heat a crepe pan on medium heat, lightly butter pan before each crepe. Pour about 1/4 cup of Crepe batter onto skillet, and immediately rotate skillet until a thin film covers bottom. Cook until tiny bubbles in batter pop and stay open, then flip. (I run a spatula around edges to loosen sides of the crepe, then I turn with my fingers. I find it difficult to flip with a spatula.) Cook until light brown. Stack crepes. They don't stick together, but if you are worried they will stick together, put some wax paper in between.
Fill with Nutella, or sprinkle with sugar and squeeze some fresh lemon juice on top of the sugar, and roll up. Or fill with any other desired filling. I used Vanilla yoghurt and granola, with strawberries and Boysenberry syrup to decorate.