Prep 5 mins
Cook 20 mins
I searched RecipeZaar for a healthy, low-fat crepe and couldn't find one. So, I went searching and found this at MrBreakfast.com and thought it was a great alternative if you're trying to cut the calories. The honey makes it sweet and the white flour makes it lighter than if you use whole wheat.
- 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
- Combine all ingredients in a blender or food processor; blend until smooth. Rub an 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 crepe batter into skillet, tilting and rotating skillet to cover evenly with batter.
- Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter.
- Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
This was wonderful! I started eating crepes when I was under 10. My mom would take me to the TCBY where we lived and I'd get one with strawberries, bananas and frozen yogurt. We moved away from the TCBY so my mom improvised and made her own. I fell in love with them. Dieting came along and I had to lose the crepes. Thank you for this recipe!!