1. MIX flour, sugar, baking soda, and salt in medium bowl. STIR in remaining ingredients. BEAT with hand beater until smooth.
2. Lightly BUTTER 6- to 8-inch skillet. HEAT over medium heat until bubbly.
3. For each crepe, POUR scant 1/4 cup batter into skillet. Immediately ROTATE skillet until thin layer of batter covers bottom. COOK until light brown. RUN wide spatula around edge to loosen; TURN and COOK other side until light brown. REPEAT with remaining batter, BUTTERING skillet as needed.
4. STACK crepes, PLACING waxed paper between each; KEEP covered. If desired, SPREAD applesauce, sweetened strawberries, currant jelly or raspberry jelly thinly over each warm crepe; ROLL up. (Be sure to fill crepes so when rolled, the more attractive side is on the outside.) SPRINKLE with powdered sugar if desired. Unfilled crepes can be WRAPPED airtight and FROZEN up to 2 months.
- MAKES 12 CREPES -
* If using self-rising flour, omit baking powder and salt.
** Spreads with at least 65% vegetable oil can be used.