Crepes

Servings: 8
Ingredients:

2/3 c  Milk;                           1 1/2 ts Vegetable oil;
2 md Eggs                              1/2 c  All purpose flour;

Combine milk, eggs, and 1 teaspoon vegetable oil in mixing bowl. Beat with
rotary beater or mixer until well blended. Add flour; continue to beat
until mixed. Allow to stand about 1 hour. Brush a crepe pan with a little
of the remaining oil. Heat pan over medium heat until water dropped on
surface dances. Pour 1/4 cup batter into pan all at once, lifting pan off
heat and turning to batter coats all surfaces evenly. Hold over heat,
continuing to rotate and flip crepe over, cooking on either side 15
seconds. Slide crepe out of pan onto waxed paper. Repeat until all batter
is cooked. Place each cooked crepe between layers of waxed paper.
Well-wrapped crepes can be stored in the refrigerator for 2 days or in the
freezer up to 3 months.

Makes 8 crepes 1 serving = 1 crepe; 1/2 protein choice 1/2 starchy choice
6 g carbohydrate; 3 g protein; 3 g fat; 260 kilojoules; 63 calories

Posted by Jane Knox

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