Crepe-tacular!

On a whim, we made crepes this weekend from the Betty Crocker Cookbook (which is becoming our very favorite), and MAN, were they good. Easy and fast, too.

Crepes (by Betty Crocker)

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons stick margarine or butter, melted (we couldn't figure out if this went in or was to butter the pan, so we ended up leaving it out and it went just fine)
1/2 teaspoon vanilla
2 large eggs

1. Mix flour, sugar, baking powder and salt in medium bowl.
2. Stir in remaining ingredients.
3. Beat with hand beater until smooth.
4. Lightly butter 6- to 8-inch skillet.
5. Heat over medium heat until bubbly.
6. For each crepe, pour scant 1/4 cup batter into skillet.
7. Immediately rotate skillet until thin film covers bottom.
8. Cook until light brown.
9. Run wide spatula around edge to loosen; turn and cook other side until light brown.
10. Stack crepes, placing waxed paper between each; keep covered.
11. 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.) (We didn't care too much about this)
12. Sprinkle with powdered sugar if desired.

We made a whole batch and ate the whole thing at one sitting. Here are the fillings we used, based on what we had in the house:

Egg and spinach and cheese

Raspberries, powdered sugar, and sour cream

and for dessert (yes, for breakfast): peanut butter, dark chocolate, and banana.

Absolutely TO DIE FOR.