|1/2 cup(s) fat-free skim milk|
|1/2 cup(s) water|
|1 item(s) egg|
|1/2 cup(s) all-purpose flour|
|1/4 cup(s) White Whole Wheat Flour|
Put all ingredients in blender in order listed. Blend until combined, scraping sides down if necessary.
For sweet crepe: add 1 tsp vanilla, 1 tsp splenda
For savory crepe: leave as is or add 1 tsp chopped chives.
Put blended batter (will be very thin) in fridge for at least 1 hour - the longer the better, up to overnight.
When ready to make crepes, blend again to combine. Heat 8" nonstick skillet over med-high heat, and spray with butter spray or nonstick spray (first crepe only). Make crepes 1/4 c at a time.
Yield 8 crepes, 4 per serving.
Tonight V and I had these for dinner, sweet - style. I filled them with part-skim ricotta and topped with thawed unsweetened blueberries.