Bed & Breakfast French Crepes
- 1 C. all-purpose flour
- 1/4 C. confectioners' sugar
- 1 C. milk
- 2 eggs
- 3 Tbs. butter or margarine, melted
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet; add about 3 Tbs. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Grease skillet as needed. Lay each one on a cloth to cool. These can be frozen with wax paper between each crepe.
2 packages (8 oz. each) cream cheese softened
1/2 C. confectioners' sugar
Beat cream cheese and confectioners' sugar in mixing bowl. Spread 3 to 4 Tbs. of filling down center of crepe and fold in both sides. Place folded side down. Top with pureed fruit, such as raspberries, strawberries or blueberry pie filling and whipped cream.