Crepes

By: Jeannie Kuhn

1½ c. flour
½ t. baking powder
½ t. salt
3 T. sugar
2 c. milk
3 eggs, beaten
2 T. butter, melted
½ t. lemon extract

Directions:
Mix together the flour, baking powder, and salt into a bowl. Stir in the remaining ingredients. Beat it until  it's smooth. For each crepe, lightly butter an 8″ skillet and heat it over medium heat until the butter is bubbly. Pour ¼ cup of the batter into the hot skillet and immediately rotate the skillet so the batter covers the whole bottom. Cook it until it's light brown then flip it and brown the other side. Top with favorite your filling(s) and roll it up and sprinkle it with sugar or use the “orange sauce” recipe. Some other ideas for toppings are: powdered sugar, any pie filling, cream cheese with berries, and whipped cream.