Mix flower, sugar, baking powder, and salt in a medium bowl.
Combine eggs, vanilla, and milk in another bowl.
Add melted butter to the FLOUR mixture.
Spray crepe pan or 6-8 inch skillet with spray shortening.
Heat the skillet over medium heat until the shortening is bubbly.
For each crepe, pour a scant 1/4 cup batter into the center of the skillet.
Immediately rotate skillet until thin film covers the botom.
Cook until light brown.
Run a wide spatula arount the edge to loosen; turn and cook other side until light brown.
To keep crepes warm, place on a plate in a 175? oven.
If desired, thinly spread with toppings of your choice.
Roll crepes so that the most attractive side is on the outside.
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What do you do with the two bowls? It just says pour batter. Which batter? Or do you combine them?
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