Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 large eggs
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- Cooking spray for the pan
Instructions:
- Prepare the Batter:
- In a blender, combine the flour, skim milk, eggs, vegetable oil, and salt. Blend until the mixture is smooth and well combined.
- Rest the Batter:
- Allow the batter to rest for about 15-20 minutes. This helps the flour absorb the liquid and results in smoother crepes.
- Heat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with cooking spray.
- Pour and Swirl:
- Pour a small amount of batter (about 1/4 cup) into the center of the pan. Quickly lift the pan from the heat, tilting and rotating it to spread the batter thinly across the bottom.
- Cook:
- Cook the crepe for about 1-2 minutes or until the edges start to lift from the pan and the bottom is lightly golden.
- Flip:
- Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side.
- Repeat:
- Repeat the process with the remaining batter, coating the pan with cooking spray as needed.
- Serve:
- Serve the crepes warm with your favorite toppings. Consider using fresh fruit, a dollop of Greek yogurt, or a sprinkle of powdered sugar for a lighter option.
WW Points (per Crepe):
For a typical crepe, it’s 2 WW points.
