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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Crabmeat Crêpes Ingredients:
1/4 cup all-purpose flour |
1/3 cup 1% low-fat milk |
2 tablespoons frozen egg substitute, thawed |
1/4 teaspoon vegetable oil |
vegetable cooking spray |
Directions:
1. Combine first 4 ingredients in a small bowl, stirring with a wire whisk just until smooth. Refrigerate batter at least 1 hour.
2. Coat a 6-inch crepe pan or nonstick skillet with cooking spray; place over medium heat until hot. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until crepe can be shaken loose from pan. Flip crepe, and cook about 30 seconds.
3. Place crepe on a towel to cool. Repeat until all batter is used. Stack crepes between layers of wax paper to prevent sticking.
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