4 eggs
2 c. all-purpose flour
2 1/2 c. milk
1 tsp. vanilla
1/4 c. sugar

Beat eggs well. Add sugar, vanilla. Beat well. Add flour and milk gradually, beating until smooth. In HOT, lightly greased 8 inch skillet pour 1/4 cup batter. Tilt pan QUICKLY so that mixture will cover bottom in a very thin layer. Brown on both sides. Keep crepes warm until all are cooked. Spread filling on each crepe and roll up. Serve with powdered sugar on top.

For fillings use any preferred jellies, preserves, lekyar (prune butter), or ricotti cheese prepared as follows:

1 lb. ricotti cheese
1 egg, well beaten
1/2 c. sugar
1/4 tsp. vanilla
1/4 tsp. cinnamon (optional)