Lighter Crepes

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.

• Ready In: 1 hr
• Serves: 7
• Yields: 14 crepes

Ingredients

• 1  cup all-purpose flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 1  tablespoon powdered sugar
• 4  egg whites, at room temperature
• 1  cup skim milk
• 1⁄2 teaspoon vanilla extract (optional) or 1⁄2 teaspoon  butter flavoring (optional)

Directions

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.