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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from the American Diabetes Association. all-purpose flour, milk, egg whites or 1/2 cup egg substitute, margarine, nonstick cooking spray cvt Ingredients:
3/4 cup all-purpose flour |
3/4 cup lowfat milk |
2 large egg whites (or 1/2 cup egg substitute) |
1 tablespoon margarine, melted |
Directions:
1. Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
2. Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
3. Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more.
4. Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
5. Unfilled crepes can be wrapped securely and frozen for up to 3 months, or refrigerated for 2 days. Filled crepes may be chilled.
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