|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Shreds of wheat bran cereal||2 Tablespoon|
|Vegetable oil||3⁄4 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
Combine all ingredients except cooking spray in container of an electric blender, process 30 seconds.
Scrape down sides of blender container with rubber spatula, process an additional 30 seconds or until smooth.
Refrigerate the batter for 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)
Coat the bottom of a 6-inch crepe pan or nonstick skillet with cooking spray, place pan over medium heat until just hot, not smoking.
Pour about 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers the pan in a thin film, cook crepe about 1 minute.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip the crepe, and cook about 30 seconds. (This side is rarely more than spotty brown, and it is the side on which the filling is placed.)
When crepe is done, place on a towel to cool.
Stack crepes between layers of waxed paper to prevent sticking.
Repeat procedure until all batter is used, stirring batter occasionally.