Even though "crepes" is found in the "desserts" section of my Betty Crocker cookbook, we rarely eat them for dessert. Instead, we like them for breakfast. We frequently call them "Snow Pancakes," because our friends always have them on snowy school's out days. But today we had them for Jaret's birthday breakfast. My kids favorite way to eat them is to spread peanut butter and jam down the center, wrap them up, and then pour maple syrup over them. My favorite way to eat them is with fresh fruit and whipped cream.
Any way you eat them, you will be sure to love this recipe. I've tried many crepe recipes, but this is the one that always turns out for me. It's from the Betty Crocker cookbook I've had since I graduated from high school (very many years ago). I adjusted it to use dried eggs and powdered milk.
Oh, and you should know that crepes freeze very well for about 3 months. Just place a piece of waxed paper between each crepe, make a nice big stack, and place them in a gallon-size freezer Ziploc bag. When ready to use, thaw them in the refrigerator over night, and then reheat individually for a few seconds on a hot griddle for a fast and easy breakfast.
3 cups all-purpose flour
2 T. sugar
1 tsp. baking powder
1 tsp. salt
3/4 cup powdered milk
4 T. dried whole eggs
4 1/2 cups water
1/4 cup butter, melted
1 tsp. vanilla
Mix dry ingredients together in a bowl. Add wet ingredients and mix with beaters until smooth. Lightly butter an 8" skillet (or use a non-stick skillet and you don't have to butter it); heat over medium heat until bubbly. For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered. Makes 24 crepes (enough for breakfast and some leftover to freeze!).