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Low-Fat Honey Crepes


2 cups skim milk
1 cup flour
2 egg whites
1 egg
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon salt

1. In food processor or blender, process all ingredients until smooth.

2. Heat an 8-inch nonstick skillet over medium-high heat. Rub lightly with oiled paper towel or spray with cooking spray.

3. Spoon 3 to 4 tablespoons crepe batter into pan, tilting and rotating pan to cover evenly with batter. Cook until edges begin to brown. Flip crepe and cook until second side is lightly browned. Remove crepe to plate to cool.

4. Repeat process with remaining batter.

Note: Crepes may be refrigerated for 3 days or Frozen for up to 1 month in airtight container.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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