Alex's Non-Fat Version of a Basic Crepe Recipe

Directions:

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a bowl; stir with a whisk. Combine milk and egg whites to flour mixture, stirring with a whisk until smooth. Cover batter, chill 15 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Lightly coat with cooking spray. Pour a scant 1/4 cup batter into pan and quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
3. Carefully lift edge of crepe with a spatula. Crepe is ready to turn when it can be shaken loose from pan and underside is lightly browned. Turn crepe over; cook 30 seconds.
4. Place crepe on a towel and keep warm. Repeat procedure until all of batter is used, stirring batter between cooking crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Yield: 16 servings (serving size: 1 crepe).