1 C. Flour
1/2 tsp. Salt
1 tsp. Baking powder
1 T. Splenda
4 Egg Whites
1 C. Skim Milk
1/2 tsp. Vanilla

Sift all dry ingredients together and make a well in the center. In a separate bowl, beat the egg whites; add the remaining liquid ingredients. Pour the beaten liquids into the flour mixture. Don’t over mix; ignore small lumps. Heat a nonstick skillet quite hot. Spoon batter onto hot griddle and let it spread until thin (tip griddle if necessary). When browned on bottom, flip over to brown the other side. For breakfast top crepes with 1/2 C. sliced fresh fruit or fill with fruit and cottage cheese.

Yield: 6-8 servings
Serving Size: 1 Crepe

Calories (if you make six, less if you make 8): 95
Fat: .3g
Fiber: .5g

Can be made in deserts with cool whip light and sugar free syrups, or stuffed with savory fillings (maybe riccota, spinach and chicken, for example) for a nice meal. (Take out the Splenda if making a savory crepe.) Crepes are very versatile.