Low Fat Honey Crepes Recipe

Ingredients

2 cups nonfat milk

1 cup all-purpose flour

2 egg whites

1 egg

1 tablespoon honey

1 tablespoon vegetable oil

1/8 teaspoon salt

Method

Combine all ingredients in blender or food processor; blend until smooth. Rub

8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick

cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crêpe batter

into skillet, tilting and rotating skillet to cover evenly with batter. Cook until

edges begin to brown. Turn crêpe over and cook until lightly browned. Remove crêpe

to plate to cool. Repeat process with remaining batter. Crêpes may be refrigerated

3 days or frozen up to 1 month in airtight container.

Cooks Comments and Tips