|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Granular bran cereal||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Reduced calorie margarine||1 Tablespoon|
|Vegetable cooking spray||1|
In medium mixing bowl, combine flour, cereal and salt.
Add milk and eggs.
Place margarine in small bowl.
Microwave at 70% (Medium High) for 15 to 20 seconds, or just until margarine melts.
Add to flour mixture.
Chill for at least 1 hour.
Stir until batter is smooth.
Lightly spray non-stick 6-inch skillet with vegetable cooking spray.
Heat skillet over medium heat.
Add about 2 tablespoons batter, tilting to cover bottom of skillet.
Cook until light golden brown on bottom, about 1 minute.
Loosen edge and carefully turn crepe over.
Cook until light golden brown, about 45 seconds.
Cool on wire rack.
Spray skillet before cooking each crepe.
To store crepes, cool and place each crepe between two layers of wax paper.
Wrap in plastic wrap and freeze.