A tasty vegetarian version of crepes. These crepes can be filled with anything whether it’s sweet or savory.
- 1 cup whole wheat flour
- 2 large eggs
- 1 1/4 cup skim milk
- 1/4 salt
- 2 tablespoons unsalted butter, melted
- 2 sprays of vegetable oil
Place flour, eggs, milk, salt and butter in a medium bowl. Beat together with electric mixer.
Coat a large non-stick skillet with vegetable oil spray and place it over medium heat. When the skillet is hot, ladle the batter about a 1/4 cup at a time, into the hot skillet.
Spread the batter into a thin, even circle by tilting the skillet. cook for about 1 minute, and gently flip. Cook the other side for about 45 seconds. stack the crepes to keep them warm.