1 1/2 c. flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 c. milk
1/2 tsp. vanilla
2 eggs
2 tbsp. butter, melted

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8 inch skillet (or use non-stick). Pour scant 1/4 cup of batter into preheated skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. 12 crepes.

FILLINGS:

1. Thinly spread apple sauce, sweetened strawberries, currant jelly or raspberry jam on warm crepes; roll up (be sure to fill crepes with the attractive side out). Sprinkle with powdered sugar.

2. Sprinkle sugar over frozen blackberries and thaw in covered bowl. Stir occasionally and add sugar as needed. Roll blackberries in cold crepe and top with Cool Whip.

3. 3/4 cup chilled whipped cream and 1/4 cup powdered sugar. Beat in chilled bowl until stiff. Fold in 3/4 cup sliced fresh strawberries. Spoon in about 2 tablespoons into each crepe; roll up. 2 crepes per serving. Seam side down. Sprinkle with powdered sugar.