Crepes

Cooking Instructions

1. Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.

2. Lightly butter 6- to 8-inch skillet. Heat over medium heat until bubbly.

3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.

4. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired.

Wine Pairing(s)

Ehlers Merlot

Meier's #22 Sherry

Mission Hill 'S.L.C.' Icewine Riesling

Adelsheim Deglace

CR Cellars 'Fortissimo' California Grape Wine

Freezante White Wine

Chateau de Cosse Sauternes

Krimskoye Crimean White Champagne

Fieldstone Prairie Stone

Achaia Clauss Mavrodaphne Patras 'Imperial'