Serves: 6
Total Calories: 153

2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 egg
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon salt

1. Combine all ingredients in a blender or food processor blend until smooth.
2. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray heat over medium-high heat.
3. Spoon 3 to 4 Tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter.
4. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter.
5. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

Nutritional Facts:

Serves: 6
Total Calories: 153
Calories from Fat: 39

More Recipes from the Cook'n with Crepes Cookbook:
1, 2, 3 - Crepes
Basic Buckwheat Crêpes
Basic Dessert Crepes
Crepes A La Franaise
Crepes A La Mode
Crêpe Batter for Dessert - Blender Method
Entree Crepes
Handkerchief Crepes
Low-Fat Honey Crepes
Nutty Crêpes
Paper-Thin Norwegian Pancakes
Paper-Thin Norweigian Crepes
Rye Crepes
Tex-Mex Cornmeal Crepes