Low-Fat Honey Crepes

  • Yield: 6 servings


2cups nonfat milk
1cup all-purpose flour
2-- egg whites
1-- egg
1tablespoon honey
1tablespoon vegetable oil
1/8teaspoon salt


  1. Combine all ingredients in blender or food processor; blend until smooth.
  2. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool.
  3. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in airtight container. Makes 12 crepes.

Nutritional Info *per serving

  • Calories 153
  • Fat 3g
  • Cholesterol 37mg
  • Sodium 114mg
  • Carbohydrate 23g
  • Fiber 1g
  • Protein 7g