Apricot Crepes

2 Eggs; beaten
1 c Milk
1 c Club soda
2 c Flour, all-purpose
1/4 ts Salt
1 ts Vanilla extract
1/2 c Butter (or marg.); melted
1 c Jam, apricot
1 c Walnuts; ground
Sugar, powdered

Combine eggs, milk and club soda quickly. Add flour and salt, stirring constantly; stir in vanilla. Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with melted butter, and place pan over medium heat until just hot, not smoking.

Pour 2 tablespoons batter in pan, and quickly tilt pan in all directions so batter covers pan in a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness.

The crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe and cook about 30 seconds on the other side; this is rarely more than a spotty brown and is used as the side on which filling is placed.

Spread jam over each crepe, and roll up; keep warm while making the remaining crepes. Sprinkle with walnuts and powdered sugar before serving. Serve warm.

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