Raspberry Crepes

Instructions:

1. Preheat a large round skillet, (10-12" diameter) to medium low.

2. In medium bowl, combine bread flour, powdered milk, powdered eggs, water for rehydrate milk and eggs, vanilla, and water for mix.

3. Mix well with fork or whisk and set aside.

4. Oil or spray pan with non-stick cooking spray.

5. Pour 1/2 cup of batter into pan.

6. With hot pad, grab handle of pan and slightly lean and rotate pan so the batter covers the entire surface of the circular pan.

7. The batter should be very thin, place back on the burner.

8. Let cook for 1-2 minutes until the edges start curling up.

9. With spatula, slide under crepe and flip crepe to cook the other side.

10. Cook for additional 30 seconds.

11. Remove crepe from pan and place on plate.

12. Repeat steps 4 to 11 until all the crepes are cooked, re-oiling pan each time, and let them start piling up, if serving a group

13. Cover crepe with thin layer raspberry jam.

14. Roll crepe and place more jam on top, and sprinkle with powdered sugar.

15. Enjoy and watch the faces of those around you enjoy this lightweight, yet so delicious and filling breakfast that could be a dessert, but it has eggs, so we call it breakfast! 😁