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Basic Crepes
These can be used to make a breakfast, dessert, or..... just use your imagination!

2/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1 cup skim milk
1 tablespoon margarine, melted
½ teaspoon oil

Combine flour and salt. Gradually add the eggs, milk and margarine, beating until smooth. Refrigerate the batter for several hours, or overnight.

Brush the bottom of a skillet or an 8" crepe pan with oil. Heat over medium-high heat until the oil is hot but not smoking. Pour 3 tablespoons of the batter into the pan, and tilt the pan quickly so that the batter covers the pan in a thin film. Cook the crepe for 1 minute or until the crepe lifts easily from the pan. Flip the crepe and cook the other side for another 30 seconds or so, then remove it from the skillet and cool it on a paper towel. Continue the same process with the rest of the batter.

Fill the crepes with fruit spread, tuna or chicken salad, or whatever else you may think of. Or,  just serve them plain with syrup. Your choice.

Yields about 8 crepes.  The nutrition info below is based on 2 crepes per serving.

Calories
167
Protein (g)
7.2
Cholesterol (mg)
110
Fat (g)
6.8
Carbs (g)
19.1
Sodium (mg)
168



Calories from:
Fat
36.6%
Carbs
45.9%
Protein
17.5%

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