1 c Edwards Mill Malted Pancake Mix
1 1/2 c milk
1 t vanilla
Place all ingredients in a bowl, whisk until smooth and all the lumps are gone.
Use a HOT skillet, spray with pan spray. Grease the skillet with each crepe.
Pout 2 T batter into the skillet. Immediately pick up the pan and swirl the pan until the batter covers the bottom. Return the pan to the heat and cook until the edges start to peel away. Carefully remove the crepe from the pan. Repeat with the remaining batter.
1 c Ricotta cheese or cream cheese
2 T Student-Made Cherry fruit spread
Mix cheese and Student Made fruit spread in a bowl.
Spread filling on crepe, roll up and serve with flavored whipped cream, fresh fruit, or dust with powdered sugar.