CREPES

1 cup Bisquick baking mix
3/4 cup milk
2 eggs

Beat all ingredients with hand beater until smooth.

Lightly grease 6- or 7-inch skillet; heat until hot. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack cooked crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

TO REFRIGERATE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil and refrigerate no longer than 2 days. Heat wrapped stacks of crepes in 350 degree F oven until hot, about 10 minutes.

TO FREEZE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil, label and freeze longer than 3 months. Thaw wrapped crepes at room temperature about 1 hour. Heat thawed wrapped crepes in 350 degree F oven until hot, about 15 minutes. Or unwrap crepes and microwave on high (100%) until edges are soft, 1 to 2 minutes; let stand 3 minutes.

QUICK FILLINGS AND TOPPINGS FOR CREPES:
Yogurt
Ice cream and ice-cream topping
Prepared pudding
Pie filling
Whipped cream
Fruit
Jam or jelly
Whipped cream cheese
Creamed chicken, tuna or shrimp
Ham and cheese
Vegetable and cheese sauce

Makes about 12 crepes
From: Recipelink.com
Source: Recipe booklet: The Best of Bisquick - Favorites from the Past and Present from Betty Crocker, General Mills Inc., 1983