WHOLE WHEAT CREPES

INGREDIENTS

• ! C milk
• 1 egg and 1 egg white or 1/2 C egg substitute
• 3/4 C whole wheat flour

1. Place milk, and egg in a blender. Process on medium speed until smooth, stopping and scraping down the sides as needed.
2. lightly grease a crepe pan or medium non-stick fry pan. set the pan over medium heat until water sprinkled on the surface dances and sputters.
3. For each crepe, add 2-3 tablespoons of the batter to the pan. Immediately swirl the pan gently to distribute the batter in a thin layer. Cook the crepe until the surface appears dry, about 1 minute.
4. Turn the crepe out of the pan onto a clean kitchen towel draped over a wire rack. Allow to cool, then stack the crepes, separating them with wax paper.
5. Whisk or reblend the batter before making each crepe so the solids don't settle. If the batter becomes too thick near the end, thin it with a bit of milk.

Makes 10 crepes

LFM