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David Burns


4 ounces Skim Milk
4 ounces Water
3 ounces Flour
2 ounces Egg Beaters
1.5 tsp Vegetable Oil


  1. Combine all ingredients into a bowl and mix until smooth
  2. Allow to rest for 20 minutes
  3. To make each crepe: Ladle 2 tablespoons of the batter into a crepe pan, cook on the first side until the edges look dry.
  4. Turn the crepe once and cook briefly on the second side.

Yield: 12 crepes, 6 servings of 2 each

Nutritional Information

75 Calories
3 grams Protein
1.3 grams Fat
12 grams Carbs