1 cup flour
1 teaspoon baking powder
3 tablespoons powdered sugar
3 eggs
1 cup milk
3/4 teaspoon vanilla

Thoroughly mix flour, baking powder, sugar and salt
with a fork. In a separate bowl, beat the eggs, milk and
vanilla with a fork until smooth. Make a depression in
the dry ingredients and pour in the liquid. Mix with the
fork until well blended - a few lumps are okay.

Fry one cake at a time, as follows, in a six inch skillet:
In a slow (300* - 350*) frying pan, melt one teaspoon of
butter and pour enough crepe batter in the skillet to
cover the skillet with a thin coat. Cook slowly until the
top is bubbly. The bottom should be browned. Remove
from skillet and fold in half, brown side out. When all
crepes are cooked, they are rolled with filling and
sprinkled with a mixture of 3 tablespoons powdered
sugar and 1/2 teaspoon cinnamon. One can fry six inch
cakes on a dutch oven lid.

                                  Fillings

1 can cherry pie mix, or
1 can apple pie fruit, or
your favorite jelly or jam

Remember, a slow skillet, so the crepes don't burn but
are done when cooked on one side only.