Ingredients

1 cup flour
1 1/2 cups milk
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
3 tablespoons butter, melted and cooled

Directions

Combine all ingredients except butter in a blender jar or food processor; mix at his high speed for 30 seconds. Scrape down mixture and re-blend for 30 seconds. Add butter; mix an additional 30 seconds. All Allow batter to rest for 1 hour before using.

To bake, use clarified butter in a seasoned crepe or other flat 6-inch to 8-inch pan. and clarified butter.Heat pan and brush with butter. Pour in 2 tablespoons batter; tip pan in all directions to spread batter evenly across surface. Crepe must cook until browned and edges get dry. Loosen crepe with spatula and flip crepe or turn it over with fingers. Cook second side until crepe is lightly browned and set. Remove from pan and set aside. Re-butter pan every third crepe.

Stuff with fruit filling or ice cream; garnish with sauce of choice. Makes about 20 crepes.

Two crepes contain 128 calories; 6 gm fat; 85 mg sodium; 78 mg cholesterol.