2 C. nonfat milk
1 C. all purpose flour
2 egg whites
1 whole egg
1 T. of honey
1 T. of vegetable oil
1/8 tsp. salt

Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 T. crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

Yield: 6 servings
Serving Size: 2 crepes

Calories: 134
Fat: 2.6g
Fiber: .5g