Total Time
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.

Ingredients Nutrition


  1. Sift all dry ingredients together and make a well in the center.
  2. In a separate bowl, beat the egg whites; add the remaining liquid ingredients.
  3. Pour the beaten liquids into the flour mixture.
  4. Don't overmix; ignore small lumps.
  5. Refrigerate batter for 30 minutes.
  6. Wipe a hot 6 inch non-stick pan lightly with oil.
  7. Spoon batter into the pan and let it spread until thin (tip pan if necessary).
  8. When browned on bottom, flip over to brown the other side.
  9. Note the two sides will look quite different.
Most Helpful

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!

Susie D August 25, 2008

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!

Bittersweetened April 01, 2008