French Breakfast Crepes
|All purpose flour||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs) (Healthy Real)|
|Egg substitute||3⁄4 Cup (12 tbs)|
|70% corn oil spread||1 Tablespoon, melted (Fleischmann'S)|
In medium bowl, combine flour, milk, Egg and spread; let stand 30 minutes.
Heat lightly greased 8-inch nonstick skillet or crepe pan over medium-high heat.
Pour in scant 1/4 cup batter, tilting pan to cover bottom.
Cook for 1 to 2 minutes; turn and cook for 30 seconds to 1 minute more.
Place on waxed paper.
Stir batter and repeat to make 10 crepes.
Fill with desired fillings or use in recipes calling for prepared crepes.