|All purpose flour||10 Tablespoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Vegetable cooking spray||1|
Combine flour, milk, and egg whites in container of an electric blender or food processor; top with cover, and process 30 seconds.
Scrape sides of container; process an additional 30 seconds.
Refrigerate batter at least 1 hour.
(This allows flour particles to swell and soften so that crepes are light in texture.) Coat a 6-inch nonstick crepe pan or skillet with cooking spray.
Place over medium heat until just hot, but not smoking.
Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds. (This side is usually spotty brown and is the side on which filling is placed.)
Place crepes on a towel to cool.
Stack crepes between layers of wax paper to prevent sticking.
Repeat procedure until all batter is used.