Crepes can be either sweet or savory. For a sweet crepe, sprinkle finished
crepes with confectioners sugar, or fill with your favorite spreadable fruit.
For a savory crepe, fill with minced cooked chicken and vegetables.
3/4 cup skim milk
1/2 cup flour
1 egg white
2 tsp vegetable oil
1/4 tsp salt
In food processor or blender, combine milk, flour, egg, egg white, oil and
salt; blend until smooth and creamy. Let stand 30 minutes. Spray a 6" nonstick
skillet with nonstick cooking spray; set over medium-high heat. Pour a scant
3 tbsp of batter into pan, swirling to coat bottom. Cook 30 seconds or until
lightly browned; turn crepe over and cook 10 seconds longer. Transfer to a
plate. Repeat with remaining batter to make 11 more crepes.
SERVING SIZE: 3 crepes
POINTS: 3.5 (3)
(you must add in the Points for whatever fillings you use)
PER SERVING: 123 Calories/5 g Total Fat/189 mg Sodium
14 g Total Carbohydrate/0 g Dietary Fiber/6 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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