Breakfast Crepes

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1 egg, lightly beaten
• 3/4 cup skim milk
• 1/2 teaspoon peanut or vegetable oil
• Unsalted butter
• Confectioners' sugar
• Fresh fruit such as berries, diced banana, peach or oranges (optional)
• Maple syrup

1. Sift flour and baking powder into a large bowl.
2. Add salt.
3. Add egg and milk and mix until blended.
4. Do not worry about lumps, they will disappear when the pancakes cook.
5. Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface.
6. Spoon about one-fourth cup batter for each pancake.
7. Cook until bubbles begin to appear.
8. Using a thin spatula, turn pancake over and brown the other side.
9. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
10. When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain.
11. Dot with pieces of butter and sprinkle with sifted confectioners' sugar.
12. Serve with maple syrup on the side.

allpurpose, baking powder, salt, egg, milk, peanut, butter, confectioners, fresh fruit, maple syrup

Taken from cooking.nytimes.com/recipes/8795 (may not work)