Best Basic Crepes
|All purpose flour||1 Cup (16 tbs)|
|Non fat milk||1 Cup (16 tbs)|
|Egg substitute/2 eggs||1⁄2 Cup (8 tbs)|
|Unsalted margarine||1 Tablespoon, melted|
In a bowl, beat together the flour, milk, egg substitute, and margarine.
Let stand for 30 minutes.
Spray an 8-inch skillet or crepe pan (preferably nonstick) with nonfat cooking spray.
Use medium to high heat and watch the crepes carefully.
Lower heat if necessary to avoid burning them.
Stir the batter and pour a scant amount (1/4 cup) into the pan, tilting to cover the bottom.
Cook 1 to 2 minutes, turn, and cook another 30 seconds to 1 minute.
You have to be quick with these, and they're best if very thin.
Place crepe on a plate covered with a paper towel and place in a warm oven.
Stir batter each time and repeat the process to make 10 crepes.
Keep warm until ready to serve.