PANCAKES:

1 1/2 c. all-purpose flour
2 tsp. baking powder
Dash salt
1 tbsp. granulated sugar
2 eggs
1 1/2 c. milk
3 tbsp. melted butter

1. In a bowl, sift together flour, baking powder, salt and sugar.

2. Beat eggs, milk and butter together. Add to flour mixture. Stir until blended.

3. Heat a griddle over medium-high heat. Grease lightly.

4. Pour about 1/4 cup batter onto griddle. Bake until center is filled with unbroken bubbles.

5. Turn with a spatula. Bake on other side. Serve immediately.

TIPS: For thinner pancakes, add more milk to the batter. For thicker pancakes, add more flour.

To check if griddle is ready, sprinkle a few drops of cold water on it. The water will pop before evaporating.

CREPES:

1 c. all-purpose flour
Dash salt
3/4 c. water
4 eggs
3/4-1 c. milk
2 tbsp. butter

1. Sift flour and salt into a bowl.

2. Add water, a little at a time, whisking constantly.

3. Add eggs, one at a time. Finally, add milk, stirring vigorously, until batter is smooth.

4. Melt butter and add to batter.

5. Let batter sit for about 1 hour.

6. Heat a crepe iron or a small frying pan. Grease lightly.

7. Ladle about 3 tablespoons batter on pan. Immediately tilt pan in all directions so batter covers bottom.

8. Bake for about 1 minute or until lightly browned on the bottom. Check by lifting the crepe with a spatula. Quickly turn the crepe over and bake on other side for 15 seconds.

9. Serve immediately or prepare with filling according to recipe.

TIPS: Crepes may be frozen. Place a piece of foil in between them for easier handling when thawing and reheating.