INGREDIENTS

INSTRUCTIONS

Combine flour and salt in a bowl. Combine milk, egg whites, and egg
in a bowl; stir well with a whisk. Gradually add to flour mixture,
stirring with a whisk until smooth. Place an 8-inch crepe pan or
skillet over medium heat until hot. Pour a scant 1/4 cup batter into
pan; quickly tilt pan in all directions so batter covers pan with a
thin film. Cook about 1 to 2 minutes.
Carefully lift the edge of the crepe with a spatula to test for
doneness. The crepe is ready to turn when it can be shaken loose from
the pan and the underside is slightly browned. Turn crepe over, and
cook for 15 seconds on other side.
Place crepe on a towel; cool. Repeat procedure until all of the
batter is used, stirring batter between crepes. Stack crepes between
single layers of wax paper or paper towels to prevent sticking.
NOTES : 1 crepe = 1 point
Recipe by: cooking light
Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on
Apr 12, 1999, converted by MM_Buster v2.0l.

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