- 1 1/4 cup All-purpose Flour
- 1 1/2 cup Skim Milk
- 1 tablespoon Margarine, melted
- 1 Egg
- Vegetable Cooking Spray
Cooled crepes can be stacked in wax paper and frozen
in a zip-top freezer bag for up to three months.
Place flour in a medium bowl. Combine milk, margarine, and egg,
and add mixture to flour with a wire whisk until almost smooth. Cover
batter, and chill for 1 hour.
Coat an 8-inch pan or non-stick skillet with vegetable cooking
spray and place over medium-high heat until hot. Remove pan from
heat, and pour scant 1/4 cup batter into pan, quickly tilt pan in all
directions so batter covers pan with a thin film. Cook about 1
Carefully lift edge of crepe with spatula to test for doneness.
The crepe is ready to turn when it can be shaken loose from pan, and
the underside is lightly brown. Turn crepe over, and cook 30 seconds
on the other side.
Place the crepe on a towel, and allow it to cool. Repeat
procedure until all of the batter is used. Stack crepes between
single layers of wax paper or paper towel to prevent sticking.