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1/2 c Flour
1/4 ts Salt
3/4 c 1% low-fat milk
2 lg Egg whites
1 lg Egg
Combine flour and salt in a bowl. Combine milk, egg whites, and egg in a
bowl; stir well with a whisk. Gradually add to flour mixture, stirring with
a whisk until smooth. Place an 8-inch crepe pan or skillet over medium heat
until hot. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all
directions so batter covers pan with a thin film. Cook about 1 to 2
Carefully lift the edge of the crepe with a spatula to test for doneness.
The crepe is ready to turn when it can be shaken loose from the pan and the
underside is slightly browned. Turn crepe over, and cook for 15 seconds on
Place crepe on a towel; cool. Repeat procedure until all of the batter is
used, stirring batter between crepes. Stack crepes between single layers of
wax paper or paper towels to prevent sticking.
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