Serves: 16
Total Calories: 53

3 eggs
1 1/2 cups milk, skim
1 cup flour, all-purpose
1/3 cup whole bran cereal
2 packets artificial sweetener (equal to 4 teaspoons sugar)
1/4 teaspoon salt
2 teaspoons vegetable oil

1. Combine all ingredients except oil in container of a blender or food processor process 30 seconds. Scrape down sides of blender container with a rubber spatula process an additional 30 seconds or until smooth. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so that crêpes are light in texture.)
2. Wipe the bottom of a 6-inch nonstick skillet with a bit of oil place pan over medium heat until just hot, not smoking.
3. Pour about 2 tablespoons batter into pan. Quickly tilt pan in all directions so that batter covers the pan in a thick film cook crêpe about 1 minute.
4. Lift edge of crêpe to test for doneness. Crêpe is ready for flipping when it can be shaken loose from pan. Flip the crêpe and cook for about 30 seconds. (This side is rarely more than spotty brown and is the side on which filling is placed).
5. When crêpe is done, place on a towel to cool. Repeat procedure until all batter is used, stirring batter occasionally. Stack crêpes between layers of waxed paper to prevent sticking.

Food exchanges per 2-crêpe serving: 1 Bread, 1/2 Fat

Nutritional Facts:

Serves: 16
Total Calories: 53
Calories from Fat: 15

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