Prep 15 mins
Cook 45 mins
Not sure where the original version came from but this includes my tweaks over the years. The results are a lovely crepe than can used for entreés or desserts without having to worry about fat and calories. Bon appettit! For those following Weight Watchers, it's 2 points per serving.
- Sift all dry ingredients together and make a well in the center.
- In a separate bowl, beat the egg whites; add the remaining liquid ingredients.
- Pour the beaten liquids into the flour mixture.
- Don't overmix; ignore small lumps.
- Refrigerate batter for 30 minutes.
- Wipe a hot 6 inch non-stick pan lightly with oil.
- Spoon batter into the pan and let it spread until thin (tip pan if necessary).
- When browned on bottom, flip over to brown the other side.
- Note the two sides will look quite different.
I used this recipe to meet the contest ingredient of prepared crepes during the RSC #12 contest. I omitted the vanilla and opted to use the butter flavoring since I was making Summer Harvest Dinner Crepes. I did think they were light and appreciated that they were so low in fat. Nice flavor and easy enough to prepare. Thanks Toni!
These crepes were very light and delicious. I used these for a dessert I make, but also doubled the batter so I could reheat some for breakfast the next day. It is always great to find healthier ways to eat sweets. I will definately use again. Thanks for posting!