Ingredients
-
1
-
1/2
-
1
-
1
-
4
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Lighter Crepes, Not sure where the original version came from but this includes my tweaks over the years. The results are a lovely crepe than can used for entres or desserts without having to worry about fat and calories. Bon appettit! For those following Weight Watchers, it’s 2 points per serving., yum!, used this recipe to meet the contest ingredient of prepared crepes during the RSC #12 contest. I omitted the vanilla and opted to use the butter flavoring since I was making Recipe #317870. I did think they were light and appreciated that they were so low in fat. Nice flavor and easy enough to prepare. Thanks Toni!
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Steps
|
1
Done
|
Sift All Dry Ingredients Together and Make a Well in the Center. |
|
2
Done
|
in a Separate Bowl, Beat the Egg Whites; Add the Remaining Liquid Ingredients. |
|
3
Done
|
Pour the Beaten Liquids Into the Flour Mixture. |
|
4
Done
|
Don't Overmix; Ignore Small Lumps. |
|
5
Done
|
Refrigerate Batter For 30 Minutes. |
|
6
Done
|
Wipe a Hot 6 Inch Non-Stick Pan Lightly With Oil. |
|
7
Done
|
Spoon Batter Into the Pan and Let It Spread Until Thin Tip Pan If Necessary. |
|
8
Done
|
When Browned on Bottom, Flip Over to Brown the Other Side. |
|
9
Done
|
Note the Two Sides Will Look Quite Different. |
