Recipe: Alternative Crepes

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.