ALTERNATIVE CREPES

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 cups milk
1/2 teaspoon vanilla
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs
2 tablespoons butter or margarine, melted
FOR SERVING:
bananas, strawberries, and mango, sliced Blueberries, raspberries
maple syrup

Combine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth.

Heat a greased, 8-inch crepe skillet to 400 degrees F or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a 1/8-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter.

Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.

Makes eight 8-inch crepes
Excerpted from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay Jensen
Copyright © 2003 by Shaunda Kennedy Wenger Janet Kay Jensen. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.