Whole Wheat Crepes
|Skim milk||1 Cup (16 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
Place the milk, egg, and egg white in a blender container.
Process on medium speed until combined.
Add the flour and process on medium speed until smooth, stopping and scraping down the sides of the container as needed.
Coat a crepe pan or medium no-stick frying pan with no-stick spray.
Set the pan over medium heat until heated to the point where water sprinkled on the surface dances and sputters.
For each crepe, add 2 to 3 tablespoons of the batter to the pan.
Immediately swirl the pan gently to distribute the batter in a thin layer.
Cook the crepe until the surface appears dry, about 1 minute.
Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack.
Allow to cool, then stack the crepes, separating them with wax paper.