We love crepes, but not so much the heavy calories and fat from a traditional crepe recipe. This recipe creates the same consistency crepe as you'd want for breakfast, skip the Splenda for a dinner crepe, and it's super easy, too.
Prepare 8-9 inch diameter saute pan by heating on low heat on stove.
Beat eggs together with milk using whisk.
Add vanilla extract and Splenda and continue to blend.
Add flour in increments, blending into the mixture.
Drizzle melted margarine into batter, continuing to blend with whisk. Set aside.
Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color.
Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.).
When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape.
Continue the steps above until all the batter has been used.